Start with a mound of sautéed garlic, add pasta, and you’re already well on your way to crafting a fool-proof dinner. Variations on the concept are as numerous as the creatures in the sea. Case in point, shrimp scampi was always a big hit in my household growing up, a real savory indulgence reserved for special occasions. Though I was much more interested in the buttery noodles than the seafood, even before becoming vegan, I still find myself craving those same comforting flavors in both good times and bad. Suggesting that cashews could take the place of shrimp may seem like an impossible stretch, but hear me out on this one. Visually convincing with their perfect half-moon shapes, it takes just one little trick to bring the texture up to speed. Boiling the nuts alongside the pasta softens them to a more toothsome, chewy consistency, while maintaining a neutral flavor to absorb every drop of that luxurious sauce. Round out the meal with a green salad or fold in a generous handful of green peas if you’re concerned about meeting your daily recommended vegetable allowance.