INGREDIENTS Pesto 1½ cups fresh basil ⅓ cup extra virgin olive oil (or hemp oil) 1 cup pine nuts* 4 medium garlic cloves ⅓ cup nutritional yeast ½ teaspoon salt ½ teaspoon freshly ground black pepper Nacho Cheese 1¼ cups water 1 cup raw cashews, soaked for at least 2 hours 3 tbsp lemon juice heaping ¼ tsp paprika heaping ½ tsp onion powder heaping ½ tsp garlic powder 1½ tsp salt 1 large roasted red pepper ¼ cup nutritional yeast Pasta 3 cups pasta noodles of your choice (I used spelt spiral noodles) INSTRUCTIONS Pesto Add all ingredients to a food processor and process until just a little bit chunky. Set aside. Nacho Cheese Add all ingredients to a food processor or high-powered blender and process/blend until smooth. Set aside. Pasta Cook according to package directions. Set aside. Assembly Add your pesto and nacho cheese sauce to the cooked pasta. You will likely not use as much as you prepared, so just add a bit of each at a time, and stop when it gets to where you want it. Season with a bit more salt & pepper, if desired.