Creamy Vegan Tomato and Spinach Pasta Bake

Preheat oven to 375°F (190°C).

Cook pasta according to package directions until al dente. Drain and set aside.

While pasta is cooking, prepare the sauce. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.

Add diced tomatoes, dried basil, dried oregano, red pepper flakes (if using), salt, and pepper to the skillet. Bring to a simmer and cook for 10 minutes, stirring occasionally.

Drain the soaked cashews and add them to a high-speed blender along with the vegetable broth and nutritional yeast. Blend until completely smooth and creamy.

Pour the cashew cream into the skillet with the tomato sauce. Stir to combine and simmer for another 5 minutes.

Stir in the spinach until wilted.

Add the cooked pasta to the sauce and toss to coat evenly.

Pour the pasta mixture into a greased 9x13 inch baking dish.

Sprinkle breadcrumbs and vegan parmesan (if using) over the top.

Bake for 20-25 minutes, or until the breadcrumbs are golden brown and the sauce is bubbly.

Let cool for a few minutes before serving.