Step 1

Cook the tortellini according to package directions.

Step 2

In a pan over medium heat, add olive oil, garlic, parsley, and nutritional yeast. Saute until slightly fragrant, 2 minutes.

Step 3

Add the cashew milk, tahini, lemon juice and lemon zest. Add the cooked tortellini and reserved pasta water. Season with salt. Stir in the cooked spinach and finish with freshly cracked black pepper.

Step 4

Enjoy immediately or store in the fridge for up to 3 days.