Cook the pasta as per package directions. Reserve one cup of salty pasta water before draining.

Dice the onion and mince the garlic. Slice or rough chop the mushrooms. Slice the spinach into ribbons. (If baby spinach, can leave whole.)

Add butter and oil to a large non-stick saute pan style pan over medium-high heat until shimmering. Stir in the onions, mushrooms, and garlic. Cook until the mushrooms have released their water and the onions are golden and fragrant (~7-10 minutes).

Add a splash or two of vegetable broth/white wine to deglaze the pan and get up all the brown bits.

Add the soy sauce, dry thyme/oregano, S&P and sauté for another 2 minutes. If you are using the porcini mushroom powder (optional), add it now.

While the mushrooms are cooking, make the cashew cream sauce.

In the cup of a high-speed blender (such as Vitamix), add the raw cashews, boiling water, and salt then blend until smooth and creamy. The mixture will be the consistency of heavy cream.

Pour the cashew sauce and veggie broth into the mushroom mixture, add the spinach. Let the sauce bubble up on medium-high then reduce the heat to a simmer.

Fold in the cooked, drained pasta. Add the reserved pasta water as needed to thin the sauce consistency. Taste and adjust seasoning as necessary

Garnish with chopped parsley/basil or fresh thyme leaves, a generous sprinkle of black pepper, parmesan cheese (if using), and hot pepper flakes. Enjoy!