In a high speed add in water, lemon juice, cashews, garlic and spices and blend until smooth (roughly 30-60 sec) and set aside.

Next, in a large skillet on low-meat heat start sautéed your chopped bacon for 3-5 min while stirring so it doesn't stick. Then add in your chopped onion and stir and sauté for another 5-10 min until your bacon is nice and crispy.

While your bacon is crisping up you can bring a large pot of water to a boil with a bit a sea salt and cook your brown rice spaghetti according to the directions on the package.

At the same time you can get another smaller pot of water to a boil and cook your brussels sprouts for 10 min then drain and set aside.

Once spaghetti is cooked reserve 2 ladles worth of pasta water to use in the sauce. Drain and rinse the spaghetti with cold water and add to your bacon and onion.

To your pasta and bacon pour in your creamy white sauce from the blender and toss well.

Add in white wine and pasta water and toss.

Add in brussels sprouts, toss one last time and garnish with fresh chopped parsley.

Serve right away!