Creamy vegan spaghetti with spinach and mushrooms

Ingredients for 1 servings:

• 80 g whole wheat spaghetti
• 250 g mushrooms
• 250 g spinach, frozen or fresh
• 1 small onion(s), red
• 2 garlic cloves
• 1 shot of nut milk (nut drink)
• 80 g soy yogurt (yogurt alternative), unsweetened
• 1 lemon(s), juice
• 1 tbsp nutritional yeast
• 1 tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegan

Cut the onion into small rings and the mushrooms into slices. Defrost the spinach, if desired, but it’s not necessary. Cut one of the garlic cloves into small slices or pieces, and press the other. Cook the spaghetti according to the package instructions. Meanwhile, prepare the rest: Heat a tablespoon of oil (I used coconut oil, but olive oil works too) in a large pan over high heat. Add the onion, garlic, and mushrooms, and reduce the heat after about 3 minutes. Continue frying over medium heat for about 10 minutes, until the mushrooms are the desired shade of brown. Meanwhile, season with salt and pepper. Then reduce the heat to low and add the spinach and a splash of nut milk (I used cashew milk), ensuring the bottom of the pan is completely covered. Once the spinach is thawed (if it was still frozen), stir in the soy yogurt. Once the spaghetti is ready, add it to the pan and season with a little lemon juice (it all depends on your taste; I added about 3 squeezes of lemon juice). Add a little more soy yogurt or milk if needed if it’s not creamy enough. Finally, with the heat off (to preserve the vitamins), stir in 1-2 tablespoons of nutritional yeast. Serve the spaghetti and sauce on plates and serve immediately.