In a blender, add ¼ cup raw cashews and ¼ cup hot boiling water and blend on high until it's a liquid smooth Cashew Cream

Boil your pasta according to package instructions or until Al-Dente texture, 11 minutes approx. Strain it and set it aside. Reserve ¼ cup of the hot pasta water for the sauce later.

In a large pan set on medium heat, add your olive oil and garlic and slow fry the garlic until fragrant. Next pour in the marinara sauce and stir. Let it simmer for 5 minutes.

Into the sauce, pour your cashew cream and stir. Next add in the spinach leaves, followed by the basil. Combine well until leaves have wilted. Feel free to season with some salt to taste.

Pour in the reserved pasta water and stir. Let this simmer for another 5-10 minutes until sauce has thickened and reduced.

Lastly add in the strained pasta and combine until noodles are well coated in the sauce. Remove off heat, garnish with more basil and serve immediately. Enjoy!