Basil Pesto and Cashew Cream Stuffed Shells

Cook the large pasta shells al dente according to package instructions.

Soak 1 cup cashews in 2 cups hot water for about 3 hours.

Combine 2 cups fresh basil, 1/4 cup pine nuts, 2 garlic cloves, 1/2 cup olive oil, 2 tablespoons nutritional yeast, 1/2 teaspoon crushed red pepper, and salt and black pepper to taste in a food processor and pulse until well combined. Set aside.

Heat a large skillet and add 2 tablespoons olive oil. Heat until shimmering, then add 1/2 chopped yellow onion and sauté on low heat until translucent. Add 3 crushed garlic cloves and sauté for a few more minutes. Stir in 1 teaspoon basil, 1 teaspoon oregano, 1/2 teaspoon thyme, 1/2 teaspoon crushed red pepper, and 2 tablespoons tomato paste. Cook for 3-5 minutes on low heat to caramelize the tomato paste. Add 1 28-ounce can crushed tomatoes and 1 tablespoon brown sugar. Raise heat slightly and simmer for 10-15 minutes. Optionally, add a handful of chopped grape tomatoes. Stir in 1 tablespoon lemon juice, season with salt and pepper, and keep warm.

In a large skillet, add 2-3 tablespoons of water and steam 5-7 handfuls of baby spinach until wilted. Drain off excess moisture. Drain and rinse the soaked cashews, then blend them with 1 garlic clove, 1 tablespoon olive oil, 1/2 cup water, 1 tablespoon nutritional yeast, 1 tablespoon lemon juice, and salt and pepper to taste until creamy. Pour the cashew cream into the skillet with the spinach, add the basil pesto, and stir to combine. Heat on low heat to warm the sauce, stirring frequently.

Add a spoonful of the cashew cream spinach sauce to each pasta shell and gently place them into the tomato sauce. Top with fresh basil.