Fill a large saucepan 2/3 of the way up with water. Place the lid on and bring to a boil. Once boiling add finely ground sea salt and then the pasta. Cook the pasta until al dente. Once the pasta is al dente (tender), reserve 1 cup of pasta water and then carefully strain the pasta through a colander.

While the pasta is cooking, strain the cashews and add to food processor along with 100 mL water and 1 tsp nutritional yeast. Blend on high until creamy. Gradually add the remaining water while blending. Once smooth and lump free, set aside.

Add a generous drizzle of olive oil to a large frying pan, place on the stove and bring to a medium heat. Once hot, add half of the diced chicken to the pan and fry until golden and cooked through. Remove from the pan and cook the remaining half of the chicken. Transfer to the plate of cooked chicken.

Drizzle some more olive oil into the pan and add mushrooms. Cook until tender and golden brown on each side.

Add the minced garlic to the frying pan. As soon as the garlic begins to turn golden, immediately pour in the white wine and chicken stock to deglaze the pan. Add the cashew cream, Dijon mustard, seeded mustard and sundried tomatoes to the pan and whisk to combine. Return the chicken to the pan and simmer for 5 minutes.

Add the baby spinach and stir through to wilt.

Add the pasta to the pan and stir through to coat the pasta in sauce. Spoon into bowls and serve topped with parsley. If the sauce has thickened too much, you can add a little pasta water to loosen the sauce up more, stirring through.