📖 Instructions

1. Get those cashews soaking: Place the raw cashews in a bowl and cover them with boiling water. Let them soak for at least 30 minutes, or ideally 1-2 hours. This softens them and creates the creamiest sauce. If you're short on time, you can boil them for 15 minutes instead. I sometimes forget this step and have to improvise. Don't be like me!
2. Cook the pasta: Cook the pasta according to the package directions until al dente. Reserve about 1/2 cup of the pasta water before draining. The water can help adjust the consistency of your sauce later. I am partial to elbow macaroni here, but feel free to use whatever pasta shape sings to your heart.
3. Sauté the aromatics: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and diced onion and sauté for about 3-5 minutes, or until softened and fragrant. Be careful not to burn the garlic, burnt garlic is the WORST. I learned that the hard way...
4. Blend the sauce: Drain the soaked cashews and add them to a high-speed blender along with the nutritional yeast, sun-dried tomatoes (drained and roughly chopped), vegetable broth, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until completely smooth and creamy. You might need to scrape down the sides of the blender a few times. If it's too thick, add a tablespoon or two of the reserved pasta water until you reach your desired consistency. Seriously, a good blender is KEY here. Mine is old but gets the job done!
5. Combine and simmer: Pour the blended sauce into the skillet with the sautéed garlic and onions. Bring to a simmer over medium-low heat, stirring constantly. Let it simmer for about 5-7 minutes, allowing the flavors to meld together. The sauce will thicken slightly. Watch it carefully so it doesnt stick. I had a mishap once and had to order pizza...
6. Add pasta and veggies: Add the cooked pasta and chopped spinach (or kale) to the skillet with the sauce. Toss everything together until the pasta is evenly coated. If the sauce is too thick, add a little more of the reserved pasta water until it reaches your desired consistency.
7. Adjust and serve: Taste and adjust the seasoning as needed. You might want to add more salt, pepper, or a pinch of red pepper flakes for a little heat. Serve immediately, garnished with fresh parsley and a sprinkle of extra nutritional yeast, if desired. Sometimes I add a little hot sauce, too. Don't judge me!