Blend soaked cashews, nutritional yeast, water and salt until velvety smooth.
In a pot of salted boiling water, add pasta, cook until al dente, rinse and set aside.
In a medium-sized frying pan on medium heat, add olive oil, heat for 3 minutes.
Add garlic to heated oil, sauté until golden brown, 3 mins.
Add mushrooms, sauté until water is expelled and mushrooms slices are firm and brown, about 5 - 6 minutes.
Add spinach, sauté until water is expelled. *There should be no remaining water in the pan. Thoroughly pre-drying helps spinach keep its integrity without accumulating too much water.
Once mushrooms and spinach are sautéed with no remaining water, mix in cashew cream and heat for 4 mins, stirring frequently.
Add 1 cup of basil marinara, stir until heated, 5 mins.
Add pasta, toss gently on medium heat until all pasta is covered with sauce and temperature is hot.
Garnish with fresh basil or nutritional yeast or chopped cashews or all three!