Step 1

Start by boiling a small pot of water and preheating the oven to 350 degrees.

Step 2

Once the water has boiled remove it from heat and pour the cashews into the water. Allow the cashews to soak for at least 30 minutes but longer if possible. At the end of soaking drain the cashews and rinse them off.

Step 3

Dice the yellow onion and peel the garlic. Place the garlic in a small piece of aluminum foil and pour ¼ tsp of olive oil on top. Then pinch the foil closed so the garlic is wrapped up. Toss the diced onion in the ¾ olive oil and ½ tsp salt and place in the oven for about 15 minutes.

Step 4

While the vegetables are roasting in the oven boil a large pot of water and cook the pasta according to package instructions. At the end of cooking the pasta, remove 2 cups of the pasta water from the pot and set it to the side.

Step 5

After 15 minutes of roasting the vegetables remove the garlic from the oven and toss the chopped artichoke hearts on the baking sheet with the onion. Return to the oven for another 15 minutes.

Step 6

Combine all of the ingredients for the sauce in a blender and blend until your sauce is smooth and creamy.

Step 7

While the pasta is still in the strainer, use the empty large pot that you used to cook the pasta and warm the sauce over medium-low heat for about 3-5 minutes or until it has thickened slightly.

Step 8

Melt the butter in a small pan over medium low heat and once it has melted add the bread crumbs. Toast the bread crumbs over medium-low heat for about 2 minutes, stirring frequently.

Step 9

Combine the cooked pasta, sauce, artichoke hearts, onion, and spinach in the pot and stir until well combined. Grease a baking/casserole dish and pour the pasta into the dish. Top with the toasted bread crumbs.

Step 10

Place the pasta in the oven on the middle rack and bake it for about 15 minutes or until the bread crumb topping is toasted.