Creamy Spinach & Mushroom Pasta is easy to make in under 30 minutes with only a few basic ingredients. You won't miss the dairy or oil in this delicious dish.
Cook the pasta in a large pot according to the package directions. Drain and set the cooked pasta aside.
Meanwhile, combine the raw cashews and water in a high-speed blender. Blend for a few minutes until completely smooth.
In the same pot you used to cook the pasta, warm about 2 Tablespoons of water over medium heat. Add the garlic and saute for 30 seconds.
Add the sliced mushrooms and saute until they are soft, adding more water as needed if the pan appears dry.
Add the baby spinach and cooked pasta to the pot. Stir to combine.
Then add the cashew mixture from the blender and toss well. The spinach should start to wilt and cook down. Remove the pot from the heat.
Add the GO VEGGIE® Vegan Grated Parmesan Style Topping and stir again.
Taste and add salt and pepper, as desired. Serve immediately.
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