4servings pastacooked according to package directions
Instructions
Add cashews and vegetable broth to high speed blender or single serving blender cup and puree until smooth - about the consistency of frozen yogurt.
Transfer to the food processor or blender pitcher (if using single serve blender cup) and add the tomato sauce and basil. Puree again until combined.
In a skillet, add the olive oil and onion. Cook until onion is softened and translucent. Add garlic, oregano, and red pepper flakes and cook for 1 more minute.
Stir in the tomato/cashew puree. Cook for 2-3 minutes. Stir in the spinach and cook until wilted. Season with salt and ground black pepper.
Toss drained pasta noodles in sauce to coat well. Serve with chopped fresh basil and nutritional yeast.
Notes
*To make this gluten free, use your favorite gluten free pasta.