Roast tomato and mushroom cashew pasta

Ingredients

6-12 Roma tomatoes

4 - 6 serves of fettuccini or spaghetti

1 cup raw cashews (soaked in water for an hour prior, optional)

1/2 cup nutritional yeast 

1tsp oregano

1/2 tsp stock powder

1/2 cup of boiling water

1 large brown onion 

200g mushrooms

1 or 2 cups baby spinach leaves

Method

1. Roast Roma tomatoes in halves with garlic, olive oil and salt and pepper to taste.
2. Cook your pasta in big pot 
3. Blitz raw cashews (soaking optional but I didn’t) in thermomix or food processor
4. Add nutritional yeast, oregano, stock powder, boiling water or more to make it a thickish sauce (it will thin out later with the pasta and a bit of pasta water). Cook over medium heat in saucepan for a few minutes. 
5. In a frying pan, cook onion till soft. Add chopped up mushrooms and fry until cooked. 
6. Drain pasta. Reserve a bit of liquid. 
7. Add pasta to the sauce and add some pasta water. Stir through onion and mushrooms. Toss through baby spinach leaves. Serve and enjoy!