Altered from the Oh She Glows Cookbook

1/2 cup raw cashews
1/2 cup unsweetened, unflavored almond milk
9 ounces uncooked pasta
1 small onion, diced
2 cloves garlic, minced
1 1/2 cups diced fresh or canned tomatoes (drain juice, if using canned) I might have forgotten to drain them when I used them. I liked it better with more juice so save juice.
3 handfuls spinach
1 cup packed fresh basil, loosely chopped
2 to 3 Tbsp tomato paste, to taste
1 tsp dried oregano
1/4 tsp freshly ground black pepper

1/2 cup raw cashews 1/2 cup unsweetened, unflavored almond milk 9 ounces uncooked pasta 1 small onion, diced 2 cloves garlic, minced 1 1/2 cups diced fresh or canned tomatoes (drain juice, if using canned) I might have forgotten to drain them when I used them. I liked it better with more juice so save juice. 3 handfuls spinach 1 cup packed fresh basil, loosely chopped 2 to 3 Tbsp tomato paste, to taste 1 tsp dried oregano 1/4 tsp freshly ground black pepper

Place cashews in a bowl and add enough water to cover. Soak the cashews for at least 2 hours, or overnight. Drain and rinse the cashews. Place them in a blender along with the almond milk and blend on the highest speed until smooth. Set aside.

Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente.

In a large wok, heat 1/3 cup water over medium heat. Add the onion and garlic and saute for 5 to 10 minutes, or until the onion is translucent. Add the diced tomatoes and spinach and continue cooking for 7 to 10 minutes over medium-high heat, until the spinach is wilted.

Stir in the cashew cream, basil, tomato paste, oregano, and pepper, and cook for 5 to 10 minutes more, or until heated through.

Drain the pasta and add it to the wok. Stir to combine the pasta with the sauce. Cook for a few minutes, or until heated through. Season with salt and pepper to taste and serve immediately.