Blend the cashews with garlic and salt. add water gradually to receive just the right texture, if needed add a bit more water.
Initially the paste would still feel a big sandy, blend until it feels as smooth as a cream cheese.
Fry the onion and leek as much as possible (at least 20 minutes) over a medium heat. add white wine after several minutes.
When the onion and leek are much softer, add the zucchinis, dry tomatoes, thyme and nutmeg. keep cooking another 4-5 minutes. if needed- add just a bit of water.
Add the Cashew cream and season with salt and pepper. cook for 3-4 minutes.
Simultaneously, prepare the pasta and serve. Bon Appetite.