Soak the cashews (if using): Cover raw cashews with hot water and let them soak for 20–30 minutes. Drain before blending. If using silken tofu, skip this step.

Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.

Sauté the aromatics: In a large skillet, warm olive oil over medium heat. Add onion and a pinch of salt; cook until translucent, about 5 minutes. Stir in garlic and cook 1 minute until fragrant.

Blend the creamy base: In a blender, combine soaked cashews or silken tofu, 1½ cups plant milk, nutritional yeast, lemon zest, 1 tablespoon lemon juice, onion powder, garlic powder, nutmeg (if using), ½ teaspoon salt, and black pepper. Blend until completely smooth. If you like a thicker sauce, blend in cornstarch.

Add artichokes: Tip the chopped artichoke hearts into the skillet with the onions and garlic. Cook 2–3 minutes to warm through and concentrate the flavor.

Pour in the sauce: Add the blended sauce to the skillet. Simmer gently over medium-low heat, stirring, for 3–5 minutes until it thickens. If it gets too thick, loosen with a splash of plant milk or pasta water.

Wilt the spinach: Add the spinach to the skillet. Stir until wilted and bright green, 1–2 minutes. Season with more salt, pepper, and red pepper flakes to taste.

Toss with pasta: Add the cooked pasta to the skillet and toss to coat. Use reserved pasta water as needed to get a glossy, silky sauce that clings to the noodles.

Finish and serve: Taste and adjust with extra lemon juice for brightness and more nutritional yeast for savory depth. Top with chopped parsley, vegan parmesan, or toasted breadcrumbs for crunch. Serve hot.