All-in-One Meal - Angel Hair Pasta with Roasted Garlic Cream Sauce [vegan, oil-free, dairy-free]

Serves 2

8 oz. Cremini mushrooms, sliced
3 cups baby spinach
1/4 cup sun-dried tomatoes, soaked in water for 30 minutes until soft, then chopped roughly (NOTE: Trader Joe's is my favorite brand for sun-dried tomatoes)
5 fresh basil leaves, chopped into ribbons
4 oz. whole wheat angel hair (Capellini) pasta
1 head of roasted garlic*
1/4 cup raw cashews (if you do not have a high-speed blender, soak in water for 4 hours, then drain)
1/2 cup aquafaba (liquid from a can of chickpeas)
1 T dry white wine
1/4 t salt (more if desired after tasting)
red pepper flakes (optional)
vegan Parmesan cheese to top


* NOTE: The roasted garlic can be made previously and stored in the refrigerator or freezer to use in this sauce. Simply cut the top of a head of garlic off, revealing each clove. Place in a square of foil, adding a few sprinkles of water on top. Wrap loosely in the foil, and roast at 375 degrees for 35-45 minutes. Squeeze cloves out  to use in sauce. Yes, we will be using an entire head of roasted garlic for this recipe! 😉

In a skillet with a couple of tablespoons of water, steamfry the mushrooms for about 3-4 minutes. Add the spinach, sun-dried tomatoes, and basil. Cook for another 4-5 minutes, just until the spinach wilts and begins taking on a darker green shade. Turn off the heat.

Blend the roasted cloves of garlic (yes, ALL of them!), with the cashews, aquafaba, wine, and salt in a high-speed blender (if possible) until smooth and creamy. If the sauce does not seem pourable, add a tiny bit of water and blend again.

Cook angel hair pasta according to package directions, but DO NOT add salt to the water if it calls for it. Drain well and add to the skillets with the roasted garlic cream sauce. Stir to combine and serve with a few red pepper flakes and vegan Parmesan on top.