mix nutritional yeast, miso and cashew butter in a bowl until it gets a thick paste
crush pepper corns in a grinder and toast in a hot pen till fragrant (about 2-3 min)
add sauce paste and garlic to the pan, stir
add pasta water and stir well
add pasta, spinach and prawns and cook in the sauce another 1-2 min (till al dente)
serve: drizzle with lemon juice and EVOO, top with lemon zest, ground black pepper, chili flakes and chives, some more nutritional yeast or nut parmesan