Creamy Vegan Sun Dried Tomato Pasta

• 1 lb pasta of choice
• 1 cup of pasta water
• 2 Tablespoons vegan butter
• 1 medium white onion
• 3 cloves garlic
• 1 tsp dried oregano
• 1/2 cup (100g) sun-dried tomatoes
• 1 cup (35g) fresh spinach
• salt and ground black pepper to taste

Cashew Sauce

• 1/2 cup (82g) raw cashews
• 1 cup (206ml) boiling water
• 1/2 tsp salt

Creamy Cashew Sauce

1. Soak cashews with boiling water for at least 30 mins.
2. In a food processor or blender, blend the cashews with half the water that the cashews were soaking in. Blend for about 2 minutes or until it looks like a paste.
3. Add the rest of the water 1/4 cup at a time, and salt and blend till you get a silky consistency and set aside.

Pasta

1. Cook pasta al dente according to the instructions on the package with salted water.
2. While the pasta water is boiling, melt butter in a large skillet on medium-high heat.
3. Add onions and occasionally stir for about 10 minutes until the onions are browning.
4. Add garlic and stir for 1 minute.
5. Stir in the tomatoes and pour in the cashew sauce and pasta water.
6. Add salt, pepper, and dried oregano, then bring to a quick boil.
7. Turn off the stove, immediately add the pasta straight from the pot, and add the chopped spinach. Stir till all the sauce covers the pasta.
8. Optional: Garnish with basil and pine nuts!