4tablespoonsvegan buttermelted (I recommend Miyoko's)
1tablespoonwhite wine vinegar
1/2teaspoonpepper
8ouncesgemelli pasta**see notes
16ouncescremini mushroomssliced
2cupsspinachchopped
Instructions
Preheat the oven at 425 degrees.
Whisk together the broth, unsweetened soy milk, minced garlic, vegan butter, white wine vinegar, cashew sour cream, and pepper in the bottom of the 9x13 casserole dish.
Add in the uncooked pasta and fully submerge in the liquid. Then add the sliced mushrooms overtop and lightly press down.
Cover tightly with aluminum foil and bake for 40 minutes.
After 40 minutes, remove from oven and stir in chopped spinach. Recover lightly for 5-10 minutes until spinach is wilted.
Serve immediately while hot.
Notes
Broth: You can use any broth you have. Note that if you are sensitive to sodium, I recommend a low-sodium broth. Vegan chicken broths and vegan beef broths are typically much saltier.
Sour cream: I prefer using my homemade cashew sour cream in this pasta because it has the best flavor, but a store-bought vegan sour cream also works when you are short on time.
Vegan milk: Again, you can use any unsweetened milk you have although I don't recommend using oat milk because it is naturally sweet even when unsweetened. If using a store-bought milk, I recommend tasting it before adding it into your pasta because a lot of brands are now unfortunately putting a sweet flavored preservative in the unsweetened milks that defeats the purpose of them being unsweetened.
Pasta: Any shorter pasta will work here. I don't recommend using long spaghetti or angel hair pasta.