Get the cashews and garlic ready.

Place the cashews in water for a minimum of 2 hours or leave them overnight.

In a small pan, cook the garlic cloves with their skins on until they are brown and soft. Take off the outer coverings and put the garlic to the side.

Make the spaghetti.

Heat a lot of water until it boils vigorously. Sprinkle a lot of salt and pour a little olive oil.

Put the spaghetti in the pot and cook for 8-10 minutes until it is firm to the bite. Drain the pasta, saving around 4 cups of the cooking water.

Cook the vegetables in a pan with a little oil.

In a big pan, warm 2 tablespoons of olive oil on medium heat.

Put the sliced mushrooms in the pan and cook them until they release their liquid and start to turn golden.

Put the spinach in and cook until it shrinks. Take off the heat and leave it to the side.

Make the creamy sauce.

Put the soaked cashews, water from the pasta, roasted garlic, lemon juice, coconut milk, and tapioca starch in a blender. Mix at a high speed until very smooth.

Put the mix in a big pot and cook it on medium-high heat, stirring all the time until the sauce starts to thicken.

Mix and serve.

Mix the mushrooms, spinach, and cooked spaghetti with the sauce.

Use kitchen utensils to make sure the spaghetti is well covered with the creamy sauce.

Add salt and pepper according to your preference.

Add some freshly ground pepper and basil if you like.

Have fun!

Eat this delicious vegan pasta dish right away and enjoy its creamy and delightful taste!

Nutritional facts (per portion, for 4 portions):

Calories: 520

Fat content: 24 grams

Fat content: 9 grams

Trans Fat: 0 grams

No cholesterol: 0mg

Sodium: 250mg

Carbohydrates: 65 grams

Fiber in food: 5 grams

Sugars: 4 grams

Protein content: 15 grams

Vitamin D: 0.2 micrograms (1% of the Daily Value)

Calcium: 60mg (5% of the Daily Value)

Iron: 5 milligrams, which is 28% of the recommended daily value.

Potasio: 700mg (15% del valor diario recomendado)

Advice:

To soften cashews quickly, soak them in hot water for 30 minutes.

Roasting garlic with its skin on can prevent it from burning and keep its sweet flavor.

Saving some of the water used to cook pasta is important because it helps to make the sauce the right thickness.

Plant-based Milk: If you want a thinner sauce, use almond or oat milk instead of coconut milk.

Types of Mushrooms: Combine different types of mushrooms such as cremini, shiitake, or portobello to enhance the taste.

Leftover food: This meal heats up nicely. When warming up, add a bit of plant-based milk to keep it creamy.

Enjoy your pasta dish with spinach, mushrooms, and a creamy sauce!