Directions

1. Cook the spaghetti according to the instructions on the packaging, then remove the pasta to the side, preserving the cooking water.

2. Add the garlic, spinach, kale and cashews to the pasta cooking water and cook for about 5 minutes.

3. Transfer the drained greens, garlic and cashews to a high-speed blender, add the nutritional yeast, lemon juice, olive oil, salt, pepper and a splash of pasta water, then blend until smooth.

4. Place the spaghetti back into the pot along with your super green sauce and mix until well combined.

5. Serve pasta with crumbled vegan feta cheese.