This recipe can be prepared as a bake, or just prepare the sauce and serve over your favorite pasta noodle.

Ingredients

Cheesy Sauce

1 cup raw cashews, soaked overnight

3/4 cup water

1 Tbsp nutritional yeast

1 Tbsp white miso

1 Tbsp white wine

1 tsp maple syrup

2 tsp cornstarch

1 tsp onion powder

1 tsp garlic powder

1/8 tsp turmeric

Pasta Bake

12 ounces penne pasta

1 cup finely chopped onion

3 garlic cloves

1 Tbsp grated ginger

1 Tbsp garam masala

1 tsp turmeric

1 tsp chili powder

1/2 tsp cumin

1 - 14 ounce can of crushed tomatoes

1 Tbsp maple syrup

1 - 14 ounce can lite coconut milk

1/4 cup water

Instructions

Cheesy Sauce

1. Drain the cashews from the soaking water and transfer to a high-speed blender. Add all the other Cheesy Sauce ingredients.

2. Blend on high speed until smooth.

3. Transfer the Cheesy Sauce to a small bowl and set aside.

Pasta Bake

1. Preheat the oven to 400 degrees fahrenheit.

2. While the pasta is cooking, heat a large skillet. Once hot, add the onion, garlic, and grated ginger and saute for 3-4 minutes. You may need to add a teaspoon or two of water to prevent sticking.

3. Stir in the crushed tomatoes, maple syrup, coconut milk, garam masala, turmeric, chili powder, cumin, and water. Simmer for 8-10 minutes.

4. Cook the penne pasta according to the package instructions. Once the pasta is done and the sauce is finished simmering, drain pasta and add it to the tomato mixture, stirring to coat the pasta with the sauce.

5. Transfer the skillet to the oven and bake for 10 minutes.

6. Remove the skillet from the oven and pour the Cheesy Sauce over the pasta, spreading evenly.

7. Bake for another 15 minutes. Serve.

Note

• If you don’t have an ovenproof skillet, you can transfer the pasta to a glass casserole dish before baking.

• This sauce is delicious on its own without the cheese sauce!