Step 1

Transfer soaked and drained cashews to a blender (ideally a NutriBullet or Vitamix for smoothest results) along with 1/2 cup water, 2 tablespoons lemon juice and 1/2 teaspoon salt. Blend on high until smooth and creamy then set aside.

Step 2

Cook the pasta as directed in salted water. Reserve 1/2 cup of the pasta water during the straining process.

Step 3

While the pasta cooks, warm the olive oil over medium low heat in a large pot or skillet. Sauté shallot for 3 minutes, until translucent. Add the spinach and garlic then continue to cook for another 3 minutes or so, just until spinach starts to wilt. Stir in the cashew cream and reserved pasta water then bring to a low simmer.

Step 4

To the pot, add the cooked pasta and lemon zest. Stir until pasta is evenly coated with the sauce. Add salt, fresh ground pepper and crushed red pepper to taste. Serve warm and enjoy!