Creamy Vegan Cashew Pumpkin "Alfredo" Linguine with Baby Spinach

Directions

1. Bring a medium pot of water to a boil, add a pinch of salt, and drop in the linguine. Cook until just tender, 8 to 10 minutes. Reserve a moment, then drain.
2. In a small bowl, cover the cashews with hot water from the pot and let them soak while you prep the rest.
3. Peel and mince the garlic and place it in a blender.
4. When the cashews have softened, drain and add them to the blender.
5. To the blender, add the pumpkin purée, broth, nutritional yeast, flour, and the spices; blend until completely smooth.
6. Wash and dry the spinach.
7. Return the drained pasta to the pot and set aside to drain a bit more if needed.
8. Pour the blended sauce into a medium saucepan and bring it to a gentle simmer over medium heat.
9. Add the spinach in batches, letting each handful wilt before adding the next.
10. Stir in the pasta and cook, stirring occasionally, until everything is heated through and the flavors come together, about 3 to 4 minutes.
11. Divide the pasta among bowls and serve.