Weigh the cashews into a heat-safe container and pour boiling water over. Leave to soak for about a couple of hours.

In the meantime, carefully clean the cardoncelli mushrooms with a slightly damp cloth, then roughly slice them.

In a large frying pan or wok, sauté the garlic, oil, celery and chilli (if using) until slightly brown.

Add the previously sliced ​​mushrooms and sauté for a few minutes over high heat with a pinch of salt.

Deglaze with white wine or beer, allow the alcohol to evaporate for a couple of minutes, add the baby plum tomatoes cut into quarters and the spinach, lower the heat and cook until mushrooms are soft (10-15 minutes, depending on the size).

For the cashew cream, all you have to do is add the soaked cashews with all their water, lemon juice, a pinch of salt and pepper, and blend everything until you get a smooth sauce. Depending on the blender used, it may be necessary to blend several times, taking care to recompact the product that has deposited on the sides of the blender.

Bring plenty of salted water to a boil and cook the pasta very "al dente".

Drain the pasta making sure to keep some of its cooking water, then add it to the pan with the mushrooms.

Pour the cashew cream and a ladle of the cooking water of the pasta.

Stir well and adding more pasta water if necessary.

Adjust seasonings and serve immediately.