This is a plant-forward twist on a classic, built around a creamy cashew sauce that stands in for the usual cheese-heavy base. Nutritional yeast brings that savory, umami depth while cracked black pepper gets toasted right in olive oil until fragrant, giving the dish its signature peppery punch. White beans join the skillet for a little crisp texture and a boost of substance, so the whole thing feels hearty rather than just a bowl of noodles. Reserved pasta water is the trick that pulls everything together, loosening the sauce until it clings glossy and smooth to every strand of spaghetti. A finishing squeeze of lemon juice brightens the richness, and fresh parsley on top adds a fresh, herby lift. It's a comforting, satisfying pasta night option that fits easily into a vegetarian spread.
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Place the cashews in a heatproof bowl and cover with boiling water. Soak for 30 minutes, then drain and discard the soaking water.
Bring a large pot of water to a boil over high heat. Add the kosher salt, then cook the spaghetti according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out at least 1 cup of pasta water and set it aside. Drain the pasta.
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