Creamy Vegan Mushroom Stroganoff with Thyme & Baby Spinach

Directions

1. Cook the pasta in salted water until al dente, then drain.
2. Warm a large skillet over medium heat.
3. Chop the yellow onion.
4. Add a thin layer of oil to the skillet and swirl to coat the bottom.
5. Sauté the onion until it softens, about 3–4 minutes.
6. Slice the mushrooms and mince the garlic.
7. Add the mushrooms, garlic, and spices to the skillet; cook until the mushrooms soften, 4–5 minutes.
8. Whisk together the coconut milk and cornstarch in a small bowl.
9. Stir in the coconut-milk mixture, broth, soy sauce, and vinegar; bring to a boil, then simmer until the sauce thickens, 5–6 minutes.
10. Strip thyme leaves from the stems and add to the skillet, stirring to combine.
11. Add spinach in handfuls, waiting for each batch to wilt before adding the next.
12. Toss the drained pasta with the sauce and vegetables until well coated, then serve.