Creamy Mushroom and Cashew Pasta

1. Heat 1 tbsp Olive oil in a pan over medium heat and cook 1 diced Onion, 1 crushed Garlic clove, and 500g / 18oz diced Mushrooms, stirring often, until cooked.
2. While the mushrooms cook, drain, rinse, and blend 150g / 5.3oz Raw cashews in a high-speed blender with 200ml / 6.76fl oz Unsweetened almond milk, 30g / 1oz Nutritional yeast, 1 tsp Onion powder, 1 tsp Garlic powder, and 0.5 tsp Sea salt until smooth and creamy.
3. Cook 500g / 18oz Dried pasta following the packet instructions, then drain.
4. Add 150g / 5.3oz Baby spinach to the cooked mushrooms and stir in the cashew cream. Heat slowly over low heat, stirring gently.
5. Combine the hot pasta and mushroom cashew cream together. Season with salt and pepper, and top with 35g / 1.2oz Pine nuts, then serve.