Vegan Pasta with Cayenne Cashew Sauce

This dish was inspired by a Cajun pasta my husband had years ago.
Its got a great, spicy kick and you can make it as hot as you’d like. It’s also super healthy! Hope y’all enjoy

1 Box bow tie pasta (I used a veggie pasta)

Follow directions for cooking.

Breaded and Baked Tofu

1 Package extra firm tofu
1 C bread crumbs of choice, unseasoned
1 C nutritional yeast
2 t salt
2 t lemon pepper
1 t cayenne pepper

Mix well in a small bowl. Remove tofu from package and squeeze excess water out but be sure not to crumble the block. Next, slice tofu into french fry like pieces. However is easiest for you. Take the tofu and place one at a time in the bread crumb mix and pat it into each piece. Lay them flat on a parchment lined baking sheet and cook on 375 for about a half hour. Turn over after 30 minutes and bake for another 10.

Cayenne Cashew Sauce

1 Medium can cashews
2 t cayenne pepper, more for an extra kick
1 C nutritional yeast
2-3 Basil leaves
Juice from half a lemon
1 C non dairy milk (I used flax milk) add more if needed
2 t salt
Pepper, to taste
1 Medium onion, diced
1 Medium yellow bell pepper, diced

Saute the onion and pepper until translucent on low heat. I DID NOT add any oil, but you can if need be.
Throw everything else into a blended and puree. Simple, easy sauce.
Once the pasta is cooked, add it to the pan with the pepper and onion. Next, pour on the sauce and mix well.