Soak the cashews: Place 0.5 cups raw cashews, soaked in hot water 10 min and drained in a small bowl and cover with hot water. Soak for 10 minutes

, then drain completely. Set aside.

Cook the peas and spinach: Heat a skillet over medium heat. Add 1 cups frozen peas and cook for 2–3 minutes

until fully defrosted. Add 2 cups fresh spinach (2 large handfuls) and stir until wilted. Remove from heat.

Blend the sauce: Transfer the cooked peas and spinach to a blender. Add drained 0.5 cups raw cashews, soaked in hot water 10 min and drained, 1 cups plain unsweetened oat milk (plus more if needed), 0.3 cups nutritional yeast, 1 tablespoons tahini (sesame paste), 1 tablespoons lemon juice, 1 garlic clove, 0.3 teaspoons smoked paprika, 1 pinch salt, and 1 pinch black pepper. Blend on high until completely smooth. Sauce should be thick but pourable — add more oat milk one splash at a time if needed.

Cook the pasta: Cook 14 ounces bean pasta (chickpea, lentil, or black bean — e.g. Banza) according to package instructions. Drain well — do not rinse.

Combine pasta and sauce: While pasta is still hot, pour the blended green sauce over the drained pasta. Stir well until every piece is evenly coated. The heat from the pasta will help the sauce bind.

Serve and garnish: Divide into bowls and top with 1 teaspoons red chili flakes, for serving, 2 tablespoons hemp seeds (hemp hearts), for serving, and 2 tablespoons fresh parsley, chopped, for serving. Serve immediately.