Vegan Creamy Tuscan Pasta

Ingredients:
8 ounces of pasta (linguine or fettuccine work well)
1 cup of raw cashews, soaked in water for at least 2 hours
1 cup of vegetable broth
1 tablespoon of olive oil
1 small onion, finely chopped
3 cloves of garlic, minced
1/4 cup of sundried tomatoes, chopped
2 cups of fresh spinach leaves
1/4 cup of fresh basil leaves, chopped
1/2 cup of unsweetened plant-based milk (such as almond or soy milk)
Salt and pepper to taste
Optional: nutritional yeast for a cheesy flavor (about 2 tablespoons)
Instructions:
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a blender, combine the soaked cashews and vegetable broth. Blend until smooth and creamy. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent.
Add the chopped sundried tomatoes to the skillet and cook for another 2 minutes.
Stir in the fresh spinach leaves and cook until they are wilted.
Pour the cashew cream mixture into the skillet and stir well to combine with the vegetables. Cook for about 5 minutes, allowing the flavors to meld together.
Add the plant-based milk to the skillet and stir. If desired, sprinkle in some nutritional yeast for a cheesy flavor. Season with salt and pepper to taste.
Finally, add the cooked pasta to the skillet and toss until it is well coated with the creamy sauce.
Serve the creamy Tuscan pasta in bowls, garnished with fresh basil leaves.