Cook pasta in salted boiling water until al dente. Drain and set aside.
Heat olive oil in skillet over medium heat.
Add onion and garlic, sauté until fragrant.
Toss in mushrooms, cook until browned and softened.
Stir in spinach, let it wilt gently.
In bowl, whisk plant milk, cashew cream, nutritional yeast, lemon juice, salt, pepper, and nutmeg.
Pour sauce into skillet, simmer 5 minutes until thickened.
Add pasta, toss until coated in creamy sauce.
Garnish with parsley, serve hot, and bask in compliments.
