• 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, approximately 3 minutes less than the cooking instructions. The pasta will cook more while baking. Drain the water.
• In a large skillet heat the oil on medium-high heat. Add the onions and cook until they become translucent, approximately 5 to 7 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water (add from the pasta water), add the 2 tablespoons of Italian seasoning and salt and pepper to taste. 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.

FOR THE CASSEROLE

• Add the cooked and drained pasta to the skillet. Add the chopped spinach, basil, cashew cream, vegan cheese shreds, and lemon zest and stir until completely combined. Evenly sprinkle the breadcrumbs over the top and cover with foil. Bake for 20 minutes. Uncover and bake for 10 minutes or until the crumbs begin to turn brown and crispy.