Step 1

Preheat the oven to 400 F, center rack.

Step 2

Place the cashews into a small bowl, cover with boiling water, allow to sit for 15 minutes, then drain off the water (and discard). Set the soaked cashews aside until Step 4.

Step 3

Cook elbow macaroni according to package directions, shake well to remove any excess water, set aside to drain.

Step 4

Add all the Sauce Ingredients, including the soaked cashews, into the high-speed blender; blend on high for one minute or until smooth and emulsified.

Step 5

Place the cooked pasta, chopped artichokes, and chopped baby spinach into a large bowl, pour the sauce over top and gently mix until all the ingredients are thoroughly coated in the sauce.

Step 6

Dump into a casserole dish and place in a preheated 400 F oven for 15 minutes or until heated through. Serve and enjoy!