On a pan over medium heat, add
Olive Oil (2 Tbsp)
Red Onion (1/2)
Salt (to taste)
Ground Black Pepper (to taste)
. Cook, stirring occasionally for 3 minutes.
Garlic (2 cloves)
Raw Unsalted Cashews (1 1/2 cups)
. Cook, stirring occasionally for 5-7 minutes more.
In a high powered blender, blend, onion, garlic, cashews,
Fresh Basil Leaves (1 1/2 cups)
Nutritional Yeast (3 Tbsp)
Ground Flaxseed (3 Tbsp)
Pine Nuts (1/4 cup)
, the juice of 1/2 of a
Better than Bouillon® Vegetable Base (1/2 Tbsp)
Unsweetened Almond Milk (1 cup)
together until smooth and creamy. Adjust salt, peper, and milk as necessary.
Pour sauce over the warm
Rigatoni (1 lb)
and sprinkle with
Fresh Oregano (1/4 cup)
Lentils (1 cup)
over the sauce, mix and you're done.