- 2 cups raw cashews
- 3 tablespoons extra-virgin olive oil, plus more for the baking dish
- 1/4 cup lemon juice
- 1/4 cup nutritional yeast
- 2 tablespoons white miso
- 1 clove garlic
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon paprika
- 1/8 teaspoon ground black pepper
- 1 pound whole-grain elbow or fusilli pasta
- 1 (14.5-ounce) can no-salt-added diced tomatoes, drained
Preheat the oven to 350°F and lightly oil a 9x13-inch shallow baking dish. Place cashews in a food processor with oil, nutritional yeast, lemon juice, miso, garlic, salt, paprika and pepper. Pulse until cashews are finely chopped. With the motor running, add 3/4 cup water and process until smooth.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 9 minutes. Drain, then return to the pot. Add cashew mixture and tomatoes and stir to combine. Transfer mixture to the prepared baking dish and bake until heated through and golden on top, about 30 minutes.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.