Step 1

Squeeze as much water as you can out of the thawed spinach ( See Note 1, if you forgot to thaw)

Step 2

Soak the cashews in the boiling water for about 20 minutes

Step 3

In the meantime, prepare the pasta following the package directions. Drain well, you can leave it in the colander until ready to use.

Step 4

When the cashews are ready, transfer them to a high-power blender or smoothie blender with 1/2 cup of water, the nutritional yeast, and 1 teaspoon of salt (more or less to taste).  Blend until smooth and creamy, process for at least a minute for the cashews to become really creamy.  Set aside

Step 5

Heat the olive oil in a large non-stick skillet. Add the spinach and cook over medium heat for about 10 minutes, stirring often, making sure any remaining water evaporates.  Add the non-dairy milk and cashew cream, 1/4 teaspoon of the remaining salt, pepper, and garlic powder. Continue cooking for another minute or two, stirring constantly. Taste it and adjust the seasoning to your liking.

Step 6

Preheat the oven to 350F. Coat a 7x11-inch baking dish with cooking spray

Step 7

Add the pasta to the spinach mixture to the pasta and mix well.

Step 8

Transfer it to the baking dish, sprinkle the cheese on top, and bake for 20 minutes, or until the cheese has melted.