Preheat the oven to 350°F (176°C)
Bring a large pot of water to a boil. Salt the water and cook the pasta according to the instructions. For best results, cook until just al dente.
In a large skillet heat the oil on medium-high heat. Add the onions and cook until they begin to caramelize. Approximately 10-15 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, and seasonings. Stir well. Bring to a boil then reduce the heat to simmer and cook for 15 minutes.
FOR THE CASHEW CREAM
Put the cashews, water, olive oil, lemon juice, garlic powder, salt, and pepper in a high-powered blender and blend until the liquid is smooth and creamy. Approximately 2 minutes. There shouldn’t be any pieces of nuts in the mix.
In a large bowl or the pasta pot, add the pasta, spinach, basil, tomato sauce, and cashew cream and stir until completely combined. Spread into a large baking pan, cover with foil, and bake for 20 minutes. Uncover and evenly spread the breadcrumbs on top. Bake for 10 minutes or until the crumbs begin to turn brown.
This is best when eaten just after taking it out of the oven.
Store covered in the refrigerator for up to 4 days. Heat in a 350˚F (176˚) oven (covered in foil) until warmed through.
Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator.Heat in a 350˚F (176˚) oven (covered in foil) until warmed through.
Serving: 1cup | Calories: 472kcal | Carbohydrates: 73g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 736mg | Potassium: 451mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1913IU | Vitamin C: 10mg | Calcium: 85mg | Iron: 4mg