Ingredients

• Ingredients Units USM Scale 1x2x3x 16 oz. pasta (ziti, penne or rigatoni) parsley, to serve Tomato Sauce 1 tablespoon olive oil or 1/4 cup water 2 cans (28oz.) San Marzano whole tomatoes, with juices 1 small onion, diced 2 – 3 cloves garlic, minced 3/4 teaspoon EACH dried thyme & oregano (sub with 1 1/2 tsp Italian seasoning) salt + pepper, to taste Cashew Ricotta Cheese 1 cup raw cashews 3/4 cup water juice of 1 small lemon or 1 teaspoon apple cider vinegar) 1/2 teaspoon mineral salt 1/4 teaspoon EACH garlic & onion powder

Preparation

• Instructions Cashew Ricotta: Soak the cashews in warm water for 5 – 10 minutes, drain. In a blender cup, place the cashews, water, lemon juice, garlic & onion powder and salt, blend until creamy smooth. Set aside. Pasta: Cook the pasta according to package directions. Preheat oven to 350 degrees F. Tomato Sauce: In a medium pot, heat the oil/water over medium heat and saute the onion for 5 minutes, add garlic and cook 1 minute more. Add the tomatoes, thyme, oregano, salt and pepper, continue cooking over medium heat for 7 – 10 minutes, breaking up the tomatoes as you cook. Taste for flavor. Assemble: In a casserole or medium-large baking dish, combine the sauce and pasta together, mixing well to incorporate the bits of tomato throughout. Top with vegan ricotta and cover. Bake: Place on the center rake and bake for 30 minutes, removing the cover after 20 minutes. Let cool a few minutes, top with chopped parsley or basil. Serves 6 Serve in individual bowls with a light dusting of Almond Parmesan. Store: Leftovers will keep in the refrigerator, covered, for up to 4 – 5 days. To store longer, store in the freezer for up to 2 – 3 months.