Ingredients:

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100g cashews

100ml almond milk

1 tablespoon tamari

1 tablespoon nutritional yeast (optional)

1 lemon (juiced)

1 onion peeled & diced

4 cloves garlic peeled & diced

200g mushrooms sliced

1 teaspoon dried rosemary

300g pasta (we used fusilli)

large handful of spinach

pinch of sea salt & black pepper

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Method:

1 Make the sauce by placing the cashews, almond milk, tamari, nutritional yeast, lemon juice and a sprinkling of salt into a powerful blender. Blitz to form a creamy sauce — you may wish to add a dash more almond milk, if needed.

2 Place a pan over medium heat and add a drizzle of olive oil. Once warm, add the diced onion, garlic and a sprinkling of salt. Cook for 10 minutes until the onion is soft.

3 Once soft, add the sliced mushrooms, dried rosemary and a sprinkling of salt. Mix well and cook for 10 minutes until the mushrooms reduce in size and soften.

4 While the mushrooms cook, cook the pasta according to the packet instructions. Once cooked, drain (reserving a little of the pasta water) and mix through the mushroom mixture.

5 Pour in the creamy sauce and add the spinach. Mix well and cook for a few minutes to heat everything through and allow the spinach to wilt; mix through a dash of the pasta water, if the sauce becomes too thick.

6 Once everything has heated through, serve the pasta in bowls with some black pepper sprinkled on top.