Soak cashews in hot water while you prep the other ingredients and cook the pasta.Cook pasta according to package directions, save 3 cups of pasta water, then drain the pasta and set aside.
To a frying pan add olive oil over medium heat. Add shallots, garlic, chili flakes, salt and pepper and saute a few minutes until softened.
Add the miso, edamame, parmesan rind, soaked cashews (drained), lemon juice and reserved pasta water. Bring to a simmer and cook for 8-10 minutes until edamame is tender. Remove from the heat let cool for a few minutes and then add to a blender (if the parmesan rind is quite softened, you can blend it as well).
To the blender also add the basil and spinach and blend on high until smooth. Taste and adjust seasoning with more salt, pepper, basil or lemon juice if desired.
Add the sauce back to the frying pan and turn to medium-low, stir in the cooked pasta to combine. Remove from the heat and serve topped with a sprinkle of chili flakes and/or a drizzle of olive oil.
Video
Notes
Don't have a parmesan rind? Add in a 1/4-1/2 cup shredded parmesan cheese instead when blending the sauce.
This recipe would be a delicious side too for your favourite protein.