Fast vegan Alfredo with mushrooms and greens

Bring a pot of water to a boil for the pasta, prepping everything else meanwhile.

Put the cashews, water, a generous pinch of salt, the garlic, pepper and a drizzle of olive oil in the blender.

When the water boils, add a pinch of salt and half a bag of pasta.

Blend the sauce ingredients on high until liquefied.

Thinly slice four to five cremini mushrooms.

Drain the pasta and transfer to a bowl; put the pot back on medium-high heat.

Add a drizzle of olive oil and the mushrooms, then the pasta, baby kale and arugula, then the cream sauce.

Turn off the heat and stir; plate, add parsley and finish with a drizzle of olive oil.