1 package of your favorite wholewheat or legume pasta

1/4 cup vegetable stock

1 yellow onion, peeled and diced

3 cloves garlic, minced

1/4 teaspoon freshly ground black pepper

1 teaspoon dried savory herbs

1, 28 oz can or box of low sodium chopped tomatoes

1/4 cup tomato paste

1/2 cup cashew cream (recipe below)

Fresh parsley or basil

Cashew Cream

1 cup raw cashews (soaked in boiling water for 15 minutes)

1 cup of water

Zest and juice of a lemon

1/4 teaspoon freshly ground black pepper

1/2 teaspoon rice vinegar

Heat 1/4 cup vegetable stock in a large pan, cook the onion on medium heat until soft, about 5-7 minutes. Sprinkle over the pepper and the dried herbs. Add a little more stock if the pan becomes dry.
Add the minced garlic and cook for another 2-3 minutes until fragrant.
Pour in the chopped tomatoes and stir in the tomato paste. Bring to a boil, turn down to a simmer and partially cover the pot. Allow to simmer away while you cook the pasta.
Cook the pasta according to the package ingredients.
To make the cashew cream place the soaked cashews in a high-speed blender with 1 cup water, juice, and zest of a lemon, 1/2 teaspoon black pepper, and 1/2 teaspoon rice vinegar. Blend on high until you have a smooth consistency. Taste and add a little more pepper or vinegar if desired.
Take the tomato sauce off the heat. Swirl in 1/2 cup of the cashew cream. Sprinkle over 1/4 cup finely chopped fresh herbs and a little more black pepper. Stir well.
Taste, add more cashew cream if you desire a more creamy texture.
Serve!