Pasta

1. Cook spaghetti according to packaging. Once finished, strain, rinse with cold water and set aside until ready to use.

Pasta Sauce

1. Soak cashews for a minimum of two hours or overnight. Once soaked, drain and rinse the cashews and set aside until ready to use.
2. Preheat oven to 350 F or 175 C.
3. Roughly chop onion and garlic. In a medium bowl, coat onion, garlic and tomatoes with olive oil and then lay on a baking sheet with parchment paper.
4. Bake for 30 minutes.
5. Once finished, add roasted onion, garlic, tomatoes and remaining ingredients into a high-speed blender (Vitamix). Blend until completely emulsified. Set aside.

Balsamic Cherry Tomatoes and Mushrooms

1. Preheat oven to 350 F or 175 C.
2. In a medium bowl, coat tomatoes in balsamic and sprinkle with salt and pepper. Lay tomatoes on half of a baking sheet with parchment paper.
3. In a large bowl, mix all of the mushroom ingredients. Lay mushrooms on the remaining half of the baking sheet.
4. Bake for 30 minutes.
5. As the tomatoes and mushrooms are roasting, pour pasta sauce in a large pan and cook down for approximately 10 minutes on medium-low heat until thick and creamy. Add water as needed. Then add pasta to pasta sauce and keep warm on low heat until tomatoes and mushrooms are finished roasting.
6. Once tomatoes and mushrooms are finished roasting, remove from oven and add to pasta. Toss to combine. Top with chopped basil and serve immediately.