Recipe by Lindsay Rey found on veganyumminess.com

Serves 3-4

1/2 LB Penne Pasta

1/2 cup Cashews

1/2 cup Coconut Milk, full fat - not lite

3/4 cup hot, salted Pasta Water, divided, plus more if needed

2 TB Nutritional Yeast

1 TB Lemon Juice

1/2 tsp Salt - plus more for pasta and veggies

1 TB Extra Virgin Olive Oil

8-10 oz fresh Zucchini, quartered and thinly sliced

1/2 Onion, thinly sliced - about 2/3 cup

2 cloves Garlic, minced

1/4 cup Green Peas (frozen peas are perfect)

1 cup (packed) Kale leaves

Chopped Basil

Cook pasta, in salted water, until al dente, according to package instruction.  Save about 1 cup of pasta water and set aside.  Then drain pasta, and set cooked pasta aside too.  In a high-speed blender, place cashews, coconut milk, 3/4 cup pasta water, yeast flakes, lemon juice, and 1/2 tsp salt.  Blend on high until smooth.  In a large skillet, heat olive oil on medium-high heatOnce oil is hot, add zucchini and onion.  Toss veggies occasionally to keep them from burning, and sprinkle with a pinch of salt.  Add the kale now as well.  Once veggies are barely fork tender, add garlic and green peas to your skillet, and cook for another 30 to 60 seconds.  Pour pasta and blender contents over the veggies in your skillet, and stir to combine.  Allow mixture to cook for another 30 seconds or so, just until everything is hot and bubbly looking.  Your cashew cream will thicken up pretty quickly, and you'll want to remove it from heat as soon as it does.  If your cashew cream is too thick and is starting to look goopy, go ahead and toss in the extra 1/4 cup of pasta water that you saved.  Garnish with fresh chopped basil and serve immediately.