INGREDIENTS
6 oz
dried jumbo pasta shells ((about 20 shells))
1 tbsp
olive oil
1/2
large onion, (diced)
3
garlic cloves, (minced)
1 28 ounce can
crushed tomatoes
1/2 cup
fresh basil leaves, (torn and lightly packed)
1/2 tbsp
organic granulated sugar
1 tsp
dried oregano
1/2 tsp
salt, (plus more to taste)
1/4 tsp
black pepper, (plus more to taste)
1/2
large onion, (coarsely chopped)
3
garlic cloves
1 cup
raw cashews (soaked in water 4-8 hours and drained)
1/2 cup
unflavored and unsweetened soy or almond milk
1/4 cup
lemon juice
1 14 ounce package
extra firm tofu, (drained and broken into 5-6 large chunks)
1/2 tsp
salt, (plus more to taste)
1/4 tsp
black pepper, (plus more to taste)
2 cups
fresh spinach leaves, (coarsely chopped and lightly packed)