Step 1

In a non-stick 3 quart pot, sauté garlic and onion until just tender, about 30 seconds.

Step 2

Add sliced mushrooms and cook with garlic and onion; add a little vegetable broth to prevent sticking.

Step 3

Add rosemary and soy sauce and sauté until golden brown.

Step 4

Add the veggie broth, elbow macaroni, nutritional yeast and artichokes, cover the pan with the lid and bring to a boil.

Step 5

DO NOT add spinach, chili flakes, lemon juice or cashews until after cooking is complete

Step 6

Once it's boiling, lower the heat and let simmer for 13 minutes (depending on how al dente/soft you want the pasta to be).

Step 7

While pasta is cooking take 1/2 cup raw cashews, drained and add 1/2 cup water.

Step 8

Blend in a blender cup until smooth

Step 9

Set aside.

Step 10

11 minutes into cooking, add in the chili flakes, lemon juice and spinach and continue cooking until it's done.

Step 11

When its done cooking, stir in cashew creme.