- 1 pound spaghetti, dry
- 1 tablespoon coconut oil
- 1/ 2 onion, chopped
- 1 clove garlic, minced
- 8 ounces baby bella mushrooms, quartered
- 1/ 4 cup parsley, chopped
- Salt, to taste
- Pepper, to taste
- 1 cup cashew cream
- 1 tablespoon nutritional yeast
In a large stock pot over medium high heat, bring heavily seasoned water to a boil. Add spaghetti and cook until al dente, about 5-7 minutes. Strain, reserving 1 cup of pasta water, and set aside.
In a medium-large pan over medium heat, heat the coconut oil and sweat the onions until translucent, 3 minutes. Add the garlic, mushrooms, parsley, salt, and pepper and cook until tender and aromatic, 5-6 minutes.
Stir in the cashew cream and season with nutritional yeast, salt, and pepper. Slowly stir in pasta water until the sauce is thick but fluid enough to coat pasta.
Add the cooked pasta to the sauce and toss together, seasoning as needed. Divide into four bowls and serve.