Place pasta in boiling water and cook to packet instructions; about 8 minutes for al dente.

While the pasta is cooking, add the cashew nuts, basil (including the stalks), garlic, vegan parmesan, pinch of salt, juice of a lemon and all the olive oil to a food processor and pulse until you have a smooth paste. Decant into a sterialised jar and keep in the fridge for up to a week. 

Add one sachet of SmarterNaturally soup to a bowl and pour in about 200ml of the pasta cooking water and mix together. Then add two heaped tablespoons (about 40ml) of the homemade pesto to the soup. 

Once the pasta is cooked, drain, return the pasta back to the saucepan and pour in the prepared soup mixture and fold together until fully coated. Serve in a bowl, garnishing with a pinch of additional vegan parmesan, drizzle of olive oil, a scant tablespoon of the pesto and a few generous turns of black pepper!