Cook pasta in salted water until al dente. Drain and set aside.
In a blender, combine soaked cashews, plant milk, nutritional yeast, lemon juice, onion powder, and salt.
Blend until creamy and smooth.
Heat olive oil in a skillet over medium heat.
Add minced garlic and sauté until fragrant.
Toss in plant-based chicken and cook for 5–6 minutes until golden.
Add spinach and cook until wilted.
Pour the cashew cream sauce into the skillet.
Stir gently and simmer for 3–4 minutes until thick and velvety.
Add cooked pasta and toss until fully coated.
Season with salt and black pepper to taste.
Serve hot, and enjoy pretending you’re dining in Rome.
