Easy Cheesy Vegan Pasta

Total Time: 35 Minutes | Prep Time: 10 Minutes | Cook Time: 25 Minutes | Servings: 4

Ingredients
8oz of penne pasta
1/3 cup of tvp
1/4 cup of water
2 tbsp of reduced sodium soy sauce
1 tsp of garlic powder
1 tsp of onion powder
4 cups of sliced grape tomatoes
1 yellow onion
3 cloves of garlic
1 tsp of oregano
1 tsp of basil
Vegan Cheese:
3/4 cup of softened cashews
2 tbsp of tapioca starch
1 tbsp of nutritional yeast
2 tsp of white vinegar
2 tbsp of sunflower oil
1 tbsp of miso paste
1/2 cup of water

Directions
1. Preheat oven to 400F.

2. Combine 1/4 cup of water, 2 tbsp of soy sauce, onion powder, and garlic powder in a measuring cup of small bowl.  Mix well.  Add tvp to a shallow bowl and add in liquid.  Mix well and let tvp rehydrate for 10 minutes.

3. Bring a large pot of water to a boil.  Add in pasta and cook for approximately 10 minutes, or until done to your liking.  Strain and set aside.

3. Mince garlic and slice onion and tomatoes.  Heat a large frying pan to medium high heat and add in a small amount of oil.  Add in garlic and shallots and saute for 5 minutes.  Add in tomatoes, basil and oregano.  Cook for an additional 10 minutes.  Remove from heat and let cool.  

4. Heat a medium sized pan to medium high heat and drizzle in a small amount of oil.  Add in tvp and cook for approximately 7-8 minutes, or until tvp has browned.  Remove from heat and let cool.

5. Blend pasta sauce and add in back into the pan.  Mix in tvp and cooked pasta.

6. To make the vegan cheese, add softened cashews, tapioca starch, nutritional yeast, white vinegar, sunflower oil, miso paste and 1/2 cup of water to a blender.  Puree until smooth.

7. Add pasta to a baking dish and spread vegan cheese evenly on top.  Bake for 10 minutes uncovered.  Remove from oven and let cool.

8. When ready to serve, garnish with parsley and enjoy!