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First, make the Cashew Parmesan according to the recipe and instructions below. Next, drain and rinse the cashews and place them in a high-speed blender with the water and blend until smooth.
Fill a large pot with water, and get it boiling. Add the spaghetti, and cook according to the package directions—about 8-10 minutes for corn & quinoa spaghetti.
In a large pan over medium heat, sauté the onion for about 5 minutes, until it softens, adding splashes of water if it's sticking. Add the garlic and sauté for another minute, and then add the tomato paste, and mix well. Cook, while stirring, for another minute, and add water as needed to prevent sticking. Add in the tomatoes, and cook for another 5 minutes. Add the baby spinach, and cook for another 2 minutes until it wilts, while stirring.
Add the cashew mixture from your blender, the nutritional yeast, basil, oregano, salt, and pepper, and cook for about another 8 minutes until it's nice and hot.
Drain the spaghetti, putting aside 1 cup of the cooking water. Add the spaghetti to the pan with the sauce and mix to combine. Add 1/4 cup of your Cashew Parmesan and mix again. If the sauce becomes too thick, add a splash or two of the reserved pasta water. Add the crushed red pepper, salt, and black pepper to taste.
Sprinkle on a generous helping of Cashew Parmesan, and serve with extra on the side.
This recipe was inspired by a recipe from the Oh She Glows cookbook.
Add the cashews to your food processor and pulse until you have a Parmesan-like consistency. Do not over pulse or you’ll be left with more of a nut butter.
Add the remaining ingredients and pulse a few times to combine well.
Store in your fridge, and use all week!
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