Spaghetti with Marinara Sauce

Ingredients

For the Sauce

1/4 cup extra-virgin olive oil

1 Spanish onion, diced

4 garlic cloves, peeled and thinly sliced

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

1/2 medium carrot, finely grated

2 (28-ounce) cans peeled whole tomatoes, crushed by hand or roughly chopped with an immersion blender

Salt and pepper

Basil, chiffonade for garnish

For the Nut and Seed Parmesan

1/3 cup raw cashews

1 small garlic clove

2 tablespoons hulled hemp seeds

1 tablespoon nutritional yeast

1 tablespoon extra-virgin olive oil

1/2 teaspoon garlic powder

Fine grain sea salt, to taste

For the Spaghetti

1 box of gluten-free pasta (chickpea, rice, etc.)

1 tablespoon salt

Instructions

For the Sauce

1. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.
2. Next, add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
3. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes.
4. Season to taste with salt. This sauce lasts 1 week in the refrigerator or up to 6 months in the freezer.

For the Nut and Seed Parmesan

1. Soak cashews overnight in water, or at least a few hours. Drain cashews.
2. Add cashews and garlic into a mini food processor and process until finely chopped.
3. Add in the rest of the ingredients and pulse until the mixture is combined. Be sure not to overmix, as it can become a paste.
4. Salt to taste.

For the Spaghetti

1. Place a pot of water on to boil. Heavily salt the water with at least 1 tablespoon of salt. Once water is rapidly boiling, add spaghetti. Boil until tender, but still with a bite to it.
2. Once spaghetti is al dente, reserve 1/2 cup pasta water, and drain the rest.

Assemble the Dish

1. In a large skillet, add cooked spaghetti, sauce and reserved pasta water. Heat through.
2. Divide spaghetti on plates and top with basil and Nut and Seed Parmesan.