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Cook pasta according to package instructions, leaving al dente (tender, not mushy). Drain when finished.
Meanwhile, slice the mushrooms.
In a large skillet over med-high heat, sauté mushrooms for about 7 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method.)
Meanwhile, mince garlic and dice sun-dried tomatoes (yielding about 1/2 cup diced tomatoes).
Add garlic and sun-dried tomatoes to the skillet. Stir and saute 1 minute.
Add cashew milk, broth, nutritional yeast, and garlic powder. Stir well to combine.
Heat 3-4 minutes or until lightly simmering.
Meanwhile, chop/julienne the basil.
Add basil and drained pasta to the skillet. Toss well and heat for 5-10 minutes or until the pasta has absorbed most of the sauce. (The sauce will be thin at first, but will thicken upon heating and even more after sitting.)
Stir in spinach during last couple minutes to wilt. Salt/pepper to taste.