creamy cashew tomato sauce

when i set out to make pasta for dinner, i often have the southern vs. northern italy debate with myself. my great grandfather was from garda in northern italy, a region known for creamy white sauces. my great grandmother was from naples in the south, which favours hearty red tomato sauces. i love the flavours of both cuisines, but what i love most is combining the best of both worlds to create a nice creamy red. add some cashews to the mix, and you've got some crazy italian goodness!

• 8 oz. penne pasta
• 1 head broccoli, chopped
• 1 ¼ cups raw cashews, soaked
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 fresh tomatoes
• 2 basil leaves
• 3 tablespoon nutritional yeast
• 1/2 small can tomato paste (3 oz.)
• 1 teaspoon bragg's liquid aminos
• 1 tablespoon soy milk powder
• 1/2 cup water
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon oregano

soak raw cashews at least 4 hours, and then blend them up very fine in a magic bullet or food processor. set them aside. cook pasta according to directions. while pasta is cooking, steam the broccoli florets. in the food processor, blend up the two tomatoes and basil leaves.

in a medium saucepan, add olive oil and saute the garlic until it starts to brown. on medium-low heat, add the tomatoes and rest of sauce ingredients. simmer for 10 minutes, adding in additional water if the sauce is too thick. add in the broccoli florets and continue simmering for 5 minutes more.

remove from heat and serve over pasta. this recipe makes two small servings, so double as necessary.