Lemon & Cream Spaghetti with Mushrooms


Tonight is spaghetti night in our house. I make a big bowl of spaghetti and everyone gets to decide what they want with it. This was my bowl and it is by far one of my favorite things to make.

serves 2

Spaghetti, enough for one person
1 small onion
12 mushrooms
3/4 cup cashew milk (homemade is best)
The juice of 1 lemon
Lemon zest for garnish
Fresh cracked pepper for garnish

Get the spaghetti going.

Slice the onions and cook in a sauté pan with 3 tablespoons of water until softening.

Slice the mushrooms and add to the onions. When they look cooked, add the cashew milk and lemon juice. Use tongs to toss around. The cashew milk will start to thicken just slightly.

Add the spaghetti to the mixture and toss to coat. Zest a lemon over the top for garnish and top with freshly ground pepper. Enjoy!

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