Lemon Pasta

Cook the pasta per package directions. 2. Saute the onion in olive oil 3 minutes, then add the garlic and lemon zest for a minute. 3. Add the lemon juice, salt, nutmeg, pepper, plant milk, and cashew butter; stir and bring to a boil. 4. Whisk the cornstarch with water and pour into the skillet. 5. Simmer until thickened, add the spinach until wilted, then turn off the heat and stir in the pasta. 6. Adjust seasonings and sprinkle with vegan Parmesan.