1Preheat the oven to 200°C (400°F) Fan. Quarter zucchini lengthwise then dice them. Add to a baking tray lined with baking paper and arrange in a single layer.

2Bake in the middle of the oven for 10 minutes. Stir with a spatula and bake for another 10 minutes.

3In the meantime, fill a deep cooking pot (20 cm ~ 8 inch) with water ~ 2 lt. Bring to a boil. Add pasta to the pot and stir.

4Reduce heat to medium (induction #6) and boil the pasta, uncovered, for 12 minutes - or according to the time given in the packaging instructions. Taste the pasta to make sure it’s soft and cooked through. Drain and set aside.

5Make the sauce. Add cooked zucchini, milk, cashews, garlic powder, onion powder and salt to a blender (large cup).

6Blend until smooth ~ 2 minutes.

7Add the sauce to the pasta.

8Mix to coat and cook over low heat (induction #4) for 2 minutes or until piping hot. Stir frequently.

9Transfer to bowls and sprinkle with freshly ground black pepper.