In a small food processor, blitz the cashews, 3 ¼ tbsp nutritional yeast, ¾ tsp kosher salt and ¼ tsp garlic powder. Pulse until you have a crumb the texture of bulgur wheat.

In a blender, blend the spinach, basil, 1 tbsp of nutritional yeast, ¾ tsp salt, 25ml olive oil, 30g tahini and the whole tin of butter beans with the liquid until smooth.

Cook the pasta according to the package instructions, to slightly al dente. Drain and keep some pasta water. Add the pasta back to the pan with the sauce and stir to combine and heat through.

Serve the pasta with a generous helping of cashew parm and plenty of pepper and olive oil. Garnish with some basil leaves and a zest of lemon if using.