This is a recipe that also comes from the Vegan Yum Yum book. It was a quick, easy recipe on a day when I had no time to think about supper. Served this with a nice salad. Everyone here loved it and I will definitely be making it again. The cashews really add the "creamy" ness that I used to get with another pasta dish I made years ago, with no dairy. Everyone here thought there was cheese in it, the texture and color pureed cashews really gives it that "grated Parmesan" look and feel.
I did not use the ripe tomatoes, or tomato paste, instead I used a nice organic jarred spaghetti sauce.
This recipe is on page 217 of the book.