Creamy Spinach Pasta

Method

1. Transfer the cashews to a small bowl and cover with hot water straight from the kettle. Leave to soak for 20 minutes.
2. Next cook the pasta as per the packet instructions. Note: when you drain the pasta reserve roughly a cup of the pasta water for later.
3. Drain the cashews and add them to a blender along with the plant-based milk, nutritional yeast, cornflour, nutmeg and generous pinches of salt and pepper. Blend until smooth.
4. Next, drizzle a little olive oil in a frying pan on a medium heat. Once hot, fry the onion and garlic for 5 minutes or until translucent.
5. Add the cashew sauce and spinach to the frying pan. Cook for 3-5 minutes until the sauce is hot and has thickened slightly and the spinach is wilted. Add a couple of tablespoons of reserved pasta water if needed to loosen the sauce. Now throw in the cooked pasta, taste, and season with salt and pepper to perfection.
6. Divide the pasta between 2 serving bowls and finish with a drizzle of olive oil and a sprinkling of pepper.