In a blender, combine the soaked cashews, reserved pasta water, roasted garlic, lemon juice, coconut milk, and tapioca starch. Blend on high until completely smooth.
Pour the mixture into a large saucepan and cook over medium-high heat, whisking constantly until the sauce begins to thicken.
Combine and Serve:
Add the sautéed mushrooms, spinach, and cooked spaghetti to the sauce.
Use tongs to ensure the spaghetti is evenly coated with the creamy sauce.
Season with salt and pepper to taste.
Garnish with fresh cracked pepper and basil if desired.
Enjoy:
Serve immediately and enjoy this creamy, delightful vegan pasta dish!
Nutrition Information (per serving, based on 4 servings):
Calories: 520
Total Fat: 24g
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 250mg
Total Carbohydrates: 65g
Dietary Fiber: 5g
Sugars: 4g
Protein: 15g
Vitamin D: 0.2mcg (1% DV)
Calcium: 60mg (5% DV)
Iron: 5mg (28% DV)
Potassium: 700mg (15% DV)
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