◗ Ingredients:
16 oz of Pasta
1 large onion (2 small)
28 oz can of diced tomatoes or 3 cups of diced tomatoes with ½ cup tomato paste
½ cup cashews
¼ cup coconut milk
1 large or 2 small garlic cloves
1 tbsp of oregano
1-2 tbsp of nutritional yeast
1 tsp of salt
1 cup of water (more or less depending on the consistency you like)
10 or so basil leaves
3 handfuls of spinach
◗ Procedures:
1) Start by soaking ½ cup of cashews in lukewarm water for 30 minutes or so
2) When the 30 minutes are up, to a pot add water and bring to a boil to prepare the pasta (this can take a long time)
3) Now start preparing the pasta sauce. Begin by dicing the onion, add to a pan a splash of water and the onion and sauté until golden (add water as needed).
4) Add to the pan the can of diced tomato or if you chose you can add the tomatoes you diced along with the tomato paste, mix together and let simmer.
5) Meanwhile, lets prepare the white part of the sauce. Rinse your cashews, and to a blender cup add the cashews along with the coconut milk, garlic, oregano, nutritional yeast, salt, and water (remember you can add more or less depending on how runny or not you want the sauce to be); blend until smooth and there you have the white sauce.
6) Add the white sauce into the pan and mix together until you get a nice pink sauce, continue simmering it on low heat.
7) By now the water should have boiled, add your pasta and cook based on the instructions of your pasta.
8) A minute or so before the pasta is ready and you need to rinse the pasta, add to the sauce the basil leaves and spinach, cover the pan and let them wilt
9) Rinse your pasta under some cold water when time is up.
10) By then the spinach and basil should have wilted. Add the pasta into the pan and mix it in with the sauce.
11) Serve and enjoy, I like to add nutritional yeast on top.
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