Vegan Zaghetti ai Funghi (Creamy Zucchini Spaghetti with Mushrooms)

This creamy-dreamy zucchini noodle pasta dish feels more decedent than it actually is, and is sure to nourish you from the inside out. When you feel like indulging Lady and The Tramp style on something like Alfredo with warm tender mushrooms–this is a wonderful alternative that will make you feel vibrant afterwords. Easy to enjoy by most eaters, even those who are new to the plant-based world. You can save extra sauce to dip veggies, bread or to paint on top of spaghetti squash for a whole other meal later. I usually call zucchini noodles "zoodles" like the rest of the world does, however my dear Italian friend, Helen, from Sicily, insists we rightfully rename them to Zaghetti, so here we are. Enjoy!

Vegan Zaghetti ai Funghi (Creamy Zucchini Spaghetti with Mushrooms)

by Sarah Farsh June 28, 2021

Creamy Sauce: 

• 1 large heaping handful, or more, raw soaked cashews
• use frozen cauliflower rice to cut some fat down if you want to use less cashews and make a lighter version
• 1/4 cup nutritional yeast
• 3 cloves fresh garlic
• 1 medjool date
• 1 lemon, plus zest, juiced
• pinch cayenne pepper (optional)
• 1/4 cup or splash more of water

Mushroom Topping: 

• 1 sweet onion, finely sliced 
• 1 carton exotic mushrooms, hand torn (such as oyster, hen of woods, lions main or maitak) 
• lemon zest
• 5 cloves garlic, minced
• 1 tsp olive oil, coconut oil, or Mykono's Organic Vegan Butter
• kosher salt and fresh cracked black pepper to taste
• red peper flakes (optional)
• 2 tbsp very good white wine (or acid of choice like rice wine vinegar, lemon juice or apple cider vinegar) 

• 1-1/2 zucchini per person (or squash noodles, carrot noodles, sweet potato noodles of choice)
• parsley or fresh mint for garnish

Dry sauté sweet onions in a pan, add mushrooms, garlic, lemon zest, salt, pepper until tender. Finish with oil and set aside. Meanwhile, blend all creamy sauce ingredients together in VitaMix or high powered blender until warm and smooth. Add very small amounts of water at a time and be careful not to dilute too much, more water is more loose sauce and less water will keep it more rich and creamy. Prep your zucchini noodles by putting your zucchinis through a spirilaizer. Toss sauce with noodles and top with warm mushrooms.