Ingredients
The following ingredients have 6 Servings
- 1 lb penne pasta
- 1 tablespoon extra-virgin olive oil
- 1 red onion (chopped)
- 2 garlic cloves (minced)
- 15 ounce fire roasted tomatoes, chopped
- ½ cup water
- 2 tablespoon Italian seasoning
- ground sea salt go taste
- ground black pepper to taste
- 3 cups baby spinach leaves, pack the cups (chopped)
- 1 cup 40 g fresh basil leaves, pack the cup, optional (chopped )
- 1 teaspoon lemon zest
- ¼ cup bread crumbs
- 1 cup raw cashews (boil for 10 minutes)
- ¾ cup water
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon ground sea salt
- ground black pepper to taste
- 1 to 2 cups vegan mozzarella shreds
Instruction
- Preheat the oven to 350°F (176°C)
- Bring a large pot of water to a boil. Salt the water and cook the pasta according to the instructions. For best results, cook until just al dente, approximately 3 minutes less than the cooking instructions. The pasta will cook more while baking. Drain the water.
- In a large skillet heat the oil on medium-high heat. Add the onions and cook until they become translucent, approximately 5 to 7 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water (add from the pasta water), and 1 tablespoon Italian seasoning and salt and pepper to taste. Stir well. Bring to a boil then reduce the heat to simmer and cook for 15 minutes.
