2 tsp. olive oil
1 small yellow onion, diced
1/2 tsp. salt, plus a pinch
2 cloves garlic, minced
8 ounces elbow macaroni or other small pasta (I used a brown rice pasta.)
3/4 C cashews, soaked in water for at least 2 hours
2 C vegetable broth
1 1/2 T organic cornstarch
1 T nutritional yeast flakes (optional)
1 roasted red pepper
1 T tomato paste (I found tomato paste in a tube recently. It really comes in handy when you only need a small amount.)
1 1/2 tsp. pizza seasoning- or use 1/4 tsp. fennel seeds or ground fennel, 1/4 tsp. dried oregano, 1/2 tsp. dried thyme, and 1/2 tsp. granulated garlic
1 tsp. dry mustard
1/2 tsp. ground turmeric
Preheat a 2 quart sauce pot over medium heat and add the oil (I used a little bit of water in place of the oil), sauté the onions in the oil with a pinch of salt for 5 to 7 minutes, until the onions are translucent. Add the garlic and sauté for 30 seconds or so, and transfer to a blender or food processor.
Bring a large pot of salted water to a boil for cooking the pasta. Once boiling, cook the pasta according to the package directions. Drain, return to the pot, and set aside.
Drain the cashews and add them to the blender along with the broth, cornstarch, nutritional yeast (if using), red pepper, tomato paste, pizza seasoning, remaining 1/2 tsp. of salt, dry mustard, and turmeric. Blend until very smooth.
Transfer the sauce in the blender back to the sauce pot in which you cooked the onions. Turn the heat to medium and let cook, stirring very often, until thickened. This should take 10 to 15 minutes. Taste for salt.
Add the sauce to the pasta in the pot and use a large slotted spoon to mix well, taking care not to break the pasta. Serve.
I served the pasta topped with some Vegan "pepperoni", and black beans. Roasted zucchini and eggplant on the side. Delicious!