Creamy vegan cashew and artichoke pasta

Method

1. Put the cashews in a heatproof bowl and pour over the justboiled water. Leave to soak for 15 minutes. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic and chilli flakes, then cook for 1 minute until beginning to soften. Stir in the shallot and cook for about 6 minutes until turning golden. Add the wine and bubble until reduced by half.
2. Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. Reserve a mug of the cooking water before draining.
3. Put the soaked cashews (including their soaking water) in a jug blender with the lemon juice and yeast flakes, then whizz until smooth. Stir the sauce into the shallot mix, then add the drained pasta with a good glug of the reserved cooking water to help combine it into a smooth sauce.
4. Stir in the artichokes until warmed through. Divide among bowls and season with a grinding of black pepper and some extra chilli flakes.