Creamy Sun-Dried Tomato Mushroom Pasta

1: Cook pasta according to package instructions, leaving it al dente. Drain when finished.

2: Meanwhile, slice the mushrooms.

3: In a large skillet over medium-high heat, sauté mushrooms for about 7 minutes using 3 tbsp. of water or vegetable broth for an oil-free method.

4: Mince garlic and dice sun-dried tomatoes.

5: Add garlic and sun-dried tomatoes to the skillet, stir, and sauté for 1 minute.

6: Add cashew milk, vegetable broth, nutritional yeast, and garlic powder. Stir well to combine.

7: Heat for 3-4 minutes or until lightly simmering.

8: Chop or julienne the basil.

9: Add basil and drained pasta to the skillet and toss well.

10: Heat for 5-10 minutes until the pasta has absorbed most of the sauce.

11: Stir in spinach during the last couple of minutes until wilted.

12: Season with salt and pepper to taste.