Pasta with Marinara-'Cream' Sauce and garlic breadcrumbs

This recipe uses pureed cashews to fake a cream sauce.

Mats - serves 4

1 recipe of Pasta Sauce
1 1/2 roasted, UNSALTED cashews
4 slices sourdough bread
1 tsp garlic powder
1 Tbsp butter
1 lb pasta of choice. I use penne because it's easy to eat.

How-to

Soak the cashews in enough water to cover them for 2 hours, or overnight. This softens them so the sauce will be creamier, but you can skip this step if you're pressed for time.

Heat the pasta sauce in a small pot.

Add the soaked cashews to a food processor, then add 1/2c of the soaking water (or regular water if you didn't soak them). Blend until smooth. If the cashews are a bit chunky still, add water at 1/4c at a time until it's smooth as you can get it.

Prepare the pasta according to directions on the box.

While the pasta is cooking, melt the butter in a small saucepan over  medium-low heat.

Gouge the middle of the bread out and crumble it into crumbs. Add it to the melted butter.

Add the garlic powder to the breadcrumbs and cook for 2 minutes, stirring often so your breadcrumbs don't burn.

While the pasta is cooking, add the pureed cashews to the warm pasta sauce, stir to combine, and heat through.

Drain the pasta, top with the warm sauce and sprinkle the garlic breadcrumbs on top. I also tossed some Parmesan cheese and sliced kalamata olives in there as well.