Bring a generously salted pot of water to a boil, then add the pasta and cook until it’s perfectly al dente, following the package instructions. Reserve 1/4 cup of pasta water, then drain and set the pasta aside.

Blend the soaked cashews, coconut milk, nutritional yeast, lemon juice, and a pinch of salt in a blender until smooth and creamy. Add a splash of water or pasta water to adjust consistency if needed.

Warm a drizzle of olive oil in a large skillet over medium heat. Add minced garlic and onion, sautéing until fragrant and slightly golden. Stir in the fresh spinach and sauté until it wilts down.

Reduce the heat to low. Pour the creamy cashew sauce into the skillet with the spinach mixture. Stir until well combined and heated through. Add the cooked pasta and toss until each piece is coated in the sauce. If the sauce seems too thick, gradually stir in some reserved pasta water to reach your desired consistency.

Adjust the seasoning with salt and black pepper. Serve immediately, garnished with vegan Parmesan, chili flakes, or fresh parsley.