Ingredients

• For the Pasta
• 1 pound penne pasta
• 2 cups baby spinach, chopped into thin strips
• 1 red bell pepper, diced

• For the Sauce
• 4/3 cups raw cashews
• 1 cup non-dairy milk
• 2/3 cups vegetable broth
• 4 tablespoons nutritional yeast
• 2 small tomatoes
• 2 small jalapeños
• 1/4 medium onion
• 4 small garlic cloves, freshly crushed
• 2 tablespoons cilantro
• 1 small organic lemon, freshly juiced
• 1/2 teaspoon pink Himalayan salt

• For the Topping
• 1 cup gluten-free bread crumbs or panko for non-gluten-free

Directions

1. Prepare pasta according to package directions. Set aside.
2. Preheat oven to 400°F.
3. Dice the red peppers into small pieces and cut the spinach into thin strips. Set aside.
4. Put all ingredients for the sauce (cashews, non-dairy milk, vegetable broth, tomato, jalapeño, onion, garlic, cilantro, lemon juice, nutritional yeast, and pink Himalayan salt) into a high-speed blender and blend until it's smooth and creamy.
5. In a large mixing bowl, mix together the pasta, sauce, spinach and red bell peppers and stir until well combined.
6. Put the mixture into a 9x13-inch glass baking dish and sprinkle bread crumbs over the top.
7. Bake for approximately 10 minutes or until the topping is lightly browned.