Soak the cashews for 15 minutes in boiled water or for 3 hours up to overnight at room temperature. If you do not have a high-speed blender, a longer soak is suggested for a smooth sauce. If you have a high-speed blender such as Vitamix, a quick soak in boiling water or 1-2 hours at room temperature sufficient. Drain once done soaking.

When you're ready to proceed with the recipe, bring a large pot of generously salted water to a boil and cook your pasta of choice al dente according to the package instructions. Before draining the pasta, reserve 2 cups of the pasta cooking water. Tip: If the blender container is free by this time, scoop the pasta water into the blender container and swirl to help get out the left behind sauce. Drain the pasta but do not rinse. 

Add the soaked cashews to a blender with the water, can of diced tomatoes, nutritional yeast, tomato paste and a pinch of salt and black pepper. Blend until smooth and creamy. Set aside for now.

Heat the oil in a large skillet over medium heat. Add the diced onion and season with salt and pepper. Cook for 4-5 minutes until softened and fragrant.

Add the garlic, basil, oregano and red pepper flakes and cook for another 2-3 minutes while stirring.

Add the sauce from the blender and reduce heat to medium-low. Bring to a light simmer, stirring often.

Add the cooked pasta and toss to coat then stir in the spinach until wilted and mixed in. 

Serve your pasta topped with freshly cracked black pepper, fresh basil, your choice of grated parmesan cheese and garlic bread on the side.