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 almond milk and blend until smooth.
Set a large pot of water to boil. Add pasta to the pot of boiling water and cook per package directions—about 8-10 minutes for corn & quinoa pasta.
Meanwhile, 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. Add water as needed to prevent sticking. Add the tomatoes and cook for another 5 minutes and then add in the spinach. Cook another 2 minutes until your spinach wilts, stirring as it wilts.
Add the tomato paste to your large pan and mix until incorporated. Add the cashew mixture, nutritional yeast, basil, oregano, salt, and pepper and cook for another 8-10 minutes until heated.
Drain the pasta, reserving a cup of the pasta water. Add the pasta to the pan with the sauce. Give it a good stir to combine. If the sauce becomes too thick add a splash or 2 of the pasta water. Add the crushed red pepper (if using), salt, and black pepper to taste.
Sprinkle on our Cashew Parmesan and serve with a salad and crusty whole grain bread.
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!