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Export 10 ingredients for grocery delivery
Step 1
1 Bring a large pot of water to a boil over medium-high heat
Step 2
2 Add the cashews and boil for 8 minutes
Step 3
3 Add the sun-dried tomatoes, and boil for 2 minutes more
Step 4
4 Use a slotted spoon to scoop out the cashews and tomatoes; transfer them to a blender (preferably a high-powered one such as a Vitamix), along with 2 cups of the cooking water
Step 5
5 Add 1 teaspoon of the salt to the remaining water in the pot
Step 6
6 Once the water returns to a boil, add the pasta shells and cook according to the package directions until tender
Step 7
7 Drain
Step 8
8 While the pasta is cooking, add to the blender the cornstarch, nutritional yeast, miso, if using, the basil, garlic, smoked paprika, crushed red pepper flakes and the remaining 1/2 teaspoon of salt
Step 9
9 Blend on HIGH for about 2 minutes, to form a very smooth sauce
Step 10
10 Pour the sauce into the now-empty pasta pot, then place over medium-high heat
Step 11
11 Cook, stirring, until the sauce begins to thicken, scraping the bottom and sides of the pot and watching for splatters and pops
Step 12
12 (Use a splatter guard, as needed
Step 13
13 )
Step 14
14 Reduce the heat to medium and stir in the cooked pasta; keep stirring until the sauce becomes thick and gooey, 2 to 3 minutes
Step 15
15 Taste, and add more salt, as needed
Step 16
16 To serve, chop some of the extra cashews
Step 17
17 Divide the mac and cheese among serving bowls, and top with chopped cashews, basil, red pepper flakes, pumpkin seeds and black pepper
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