One-pot lentil pasta with mushrooms

Peel and dice the onion. Clean and quarter the mushrooms. Clean the spinach, cut away any stalks and chop. Heat the frying olive in a pan and sauté the onion. Add the mushrooms and fry for 3 minutes. Add the lentil volanti and deglaze with the vegetable stock. Put the lid on. Cook for 5 minutes, mixing constantly. After 4 minutes, add the spinach and allow to collapse. Finally, mix in the cashew butter and thicken the sauce with it. Garnish with parsley and roasted cashew nuts, if desired. Thanks to the short cooking time of the red lentil volanti, this one-pot pasta is super quick and brings pulses to the plate without much effort!