Stuffed Shells with Basil Pesto and Cashew Cream

Prepare 1 package large pasta shells al dente according to package instructions. Soak 1 cup cashews in 2 cups hot water and let sit for about 3 hours.

For Basil Pesto: 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.

For Tomato Sauce: Heat a large skillet and add 2 tablespoons olive oil. Heat until shimmering, then add 1/2 chopped yellow onion and lower heat. Sauté until translucent. Add 3 crushed garlic cloves and sauté a few minutes more. Add 1 teaspoon basil, 1 teaspoon oregano, 1/2 teaspoon thyme, 1/2 teaspoon crushed red pepper, and 2 tablespoons tomato paste. Stir to combine and cook for 3-5 minutes on low heat to caramelize the tomato paste. Add 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, reduce heat to keep warm, and season with salt and pepper.

For Cashew Cream Sauce: In a large skillet, add 2-3 tablespoons water and steam 5-7 handfuls of baby spinach until wilted. Drain off remaining moisture. Drain and rinse the soaked cashews, then combine 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 in a blender. Blend 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.

Putting It All Together: Add a spoonful of the cashew cream spinach sauce to each pasta shell. Gently place each shell into the tomato sauce. Top with fresh basil.