| Soaked overnight cashews | 1 Cup |
| Water | 1 Cup |
| Cloves of garlic | 5 |
| Oil free sun dried tomatoes | 16 |
| Cherry tomatoes | 1 Cup |
| Mushroom | 5 |
| Dried oregano | 1/4 Tsp |
| Dried basil | 1/2 Tsp |
| Salt and pepper | Each 1/2 Tsp |
| Nutritional yeast | 1 Tbsp |
| Handful fresh basil | Handful |
1 drain and rinse soaked cashews. Cashews can ne change to tofu. Like 1 Cup silken tofu or little be firmed tofu. Add 1 cup of cashews and 1 cup of water in to the blender and blend until completely smooth. Add 2 sun dried tomatoes and blend together until combined.
Cook the pasta and stir the rest ingredients. If using non stick pan, oil can be free. Heat the pan in medium hot and add minced garlic and sun dried tomatoes. Add a splash of water to avoid burning. Cook for 3-4 mins or until the garlic has started to brown. Add the mushroom and cherry tomatoes, the add dried oregano, dried basil, salt and pepper, to cook another 5 mins, or until the mushroom start to release the water
Turn the heat down to low and add the cashew sauce to the pan to veggie mixture. Add the nutritional yeast, and stir to combine. Once the pasta is done, drain and add to the pan, toss to combine with the sauce. Finally add a handful of fresh chopped basil on the top
