Step 1

Preheat the oven to 375℉.

Step 2

Place the cashews in a large bowl and cover with boiling water. Put a lid, a plate, or a pan over the bowl and set aside to soak*

Step 3

Bring a large pot of water to a boil and cook pasta according to package directions, until al dente, adding the frozen peas to the cooking water when 1 minute of cooking time remains. Drain and set aside.

Step 4

While the pasta cooks, place a large oven-proof skillet over medium-high heat. Add olive oil and when the oil just starts to shimmer, add onions and mushrooms. Cook, stirring occasionally, for 7-8 minutes or until onions are soft.

Step 5

Add the drained pasta, peas, and tuna to the skillet with the vegetables.

Step 6

Make the cream sauce by adding soaked and drained cashews, nutritional yeast, garlic cloves, lemon juice, almond milk, and salt to the container/jar of a high-powered blender. Place lid on the blender and blend until smooth very smooth (about 1 minute), stopping to scrape down the sides of the container as needed.

Step 7

Pour the cream sauce over the pasta-veggie-tuna mixture and gently stir to combine. Taste and season with salt and pepper to taste.

Step 8

Sprinkle panko crumbs over the top of the pasta mixture and bake for 15 minutes or until the sauce is bubbly and breadcrumbs are lightly browned.

Step 9

Remove from the oven and sprinkle with chopped parsley, if desired.