Step 1

Melt oil in a non-stick pan. Add the salt, onion and garlic. I used the oil from the sun dried tomato jar.

Step 2

Allow the onions to cook over medium to low heat for approximately 25 minutes, stirring occasionally until caramelized.

Step 3

Cook the pasta in a separate pot according to package directions, reserving at least 1 1/2 cups of pasta water.

Step 4

Add the thyme, sun dried tomatoes and white wine and deglaze the pan. Pour in the pasta water and cashew cream until a creamy sauce is formed, and then add the pasta to the pan. Mix in a handful of spinach or basil to serve. Enjoy immediately with salt and pepper!