Velvety Mushroom Spinach Pasta

How to make it

1. 1

   First, get a pot of salted water boiling for your pasta. Once it is bubbling, add the penne and cook according to package directions until al dente.

2. 2

   While the pasta cooks, if your cashews are not already soft, soak them in hot water for at least 10 minutes. Drain them before use.

3. 3

   In a large pan, warm a touch of olive oil over medium heat. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and lightly browned.

4. 4

   Stir in the fresh baby spinach, cooking just until it wilts down, about 2 to 3 minutes. Set this mixture aside for a moment.

5. 5

   Drain the cooked cashews and place them in a blender with about 1/2 cup of the reserved pasta cooking water. Blend until completely smooth and creamy. If it is too thick, add a tablespoon more pasta water at a time.

6. 6

   Add the drained pasta to the pan with the mushrooms and spinach. Pour in your creamy cashew sauce and toss everything gently to combine. Season with salt and pepper to your taste, then serve warm.