Dairy Free, Gluten Free, Grain Free Cavatappi Alfredo

Sauté mushrooms and broccoli/broccolini mix in melted ghee until browned. Set aside. Boil a pot of water and cook the cavatappi depending on your preferred hardness (I did 5 minutes). In a blender blend cashew cheese with cashewgurt and garlic sea salt. Set aside. Once pasta is done boiling drain and add back to the pot. Throw in sautéed veggies and pour in sauce. Mix together and let cook until hot (1-2 minutes). Plate over a bed of spinach and top off with more garlic sea salt!