Vegan pesto with spinach, mushrooms and cashew nuts

Soak the cashew nuts for at least one hour.

In a hot frying pan, put 15 ml of olive oil. Add the garlic clove together with the cashew nuts.

When the cashew nuts and garlic are golden brown, add the mushrooms and spinach, once reduced, add the spices and salt.

Next, put the meal in a blender cup and add the rest of the olive oil and the nutritional yeast.

Finally, add the pasta cooking water and blend again. Adjust salt and spices to taste or add more nutritional yeast.