8oz.pasta of choice , I like to use legume-based pasta for iron
1small yellow oniondiced
2teaspoons dried oregano
15ouncecan no-salt-added tomato sauce
15ouncecan no-salt-added kidney beans, rinsed and drained
Toppings: fresh basilnutritional yeast or cheese if not vegan (recommend parmesan or mozzarella)
For cashew cream sauce
Drain cashew that’s been soaked overnight (see note). Add to blender with ¾ cup water and blend until it reaches a creamy consistency. Add more water if it’s to thick
Cook pasta according to the package instructions. Be sure to reserve some pasta water.
Heat olive oil in a large pan over medium heat and add the onion, Cook for 2-3 minutes, until softened. Add the rest of the vegetables along with oregano and cook for 2-3 minutes. Add tomato sauce and bring to a boil. Reduce heat to low, and simmer, covered, for 10-12 minutes, until the vegetables are soft.
Add pasta and cashew cream to the pan and stir to combine. Add pasta water to thin out the sauce, if necessary. Simmer for a couple of minutes.
Top with fresh basil and nutritional yeast (or cheese if not vegan).
Place cashews in a bowl with about 2 cups of water. Let it soak overnight in the fridge. This step is super important as the longer you soak the cashews, the creamier the sauce will be.I highly recommend making the sauce ahead of time so that you can whip up this dish in 20 minutes or less!How to store leftovers: Transfer to an airtight container and keep in the fridge for 4-5 days.