🥣 Directions

• Cook the Pasta

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook according to package instructions (usually 8-12 minutes).
  • Drain the pasta and set aside, saving ½ cup of pasta water.

• Make the Cashew Cream Sauce

  • Drain the soaked cashews and add them to a blender.
  • Pour in plant-based milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, pepper, and olive oil.
  • Blend on high speed until the mixture is completely smooth and creamy (about 1-2 minutes).
  • If the sauce is too thick, add a little pasta water (1-2 tbsp) until you reach the desired consistency.

• Sauté the Veggies (Optional)

  • Heat 1 tbsp olive oil in a large skillet over medium heat.
  • Add sliced mushrooms and sauté for 5-7 minutes, until soft.
  • Stir in spinach or kale, cooking for 2 more minutes until wilted.

• Combine Everything

  • Add the cooked pasta to the skillet with the veggies.
  • Pour in the cashew cream sauce and mix until well combined.
  • If needed, add a bit of reserved pasta water to loosen the sauce.
  • Taste and adjust seasoning if necessary.