Vegan cashew Alfredo pasta

Bring a pot of water to a boil.

Blend water and cashews, seasoned with salt and pepper, on high speed until the cashews are liquefied; set aside.

Salt the boiling water and add the pasta, stirring occasionally so it does not stick to the bottom.

Chop plenty of garlic and the tomato.

When the pasta is done, cool it in cold water to stop the cooking, drain and set aside.

Put the pan back on medium-high heat; add olive oil, garlic, tomatoes, the pasta, baby kale, spinach or arugula, and the cashew cream.

Finish with fresh cracked pepper and extra virgin olive oil.