Averie Cooks

0 Cook pasta according to package directions, drain, transfer to a large bowl, add the tomatoes, and stir to combine.
1 Transfer pasta and tomatoes to a 3-quart baking dish sprayed with cooking spray (a 9×13-inch baking pan may be substituted); set aside.
2 To a large saucepan, add the olive oil and heat over medium-high heat to warm.
3 Add the onion and sauté for about 5 to 7 minutes, or until soft and lightly golden brown. Stir intermittently.
4 Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
5 Add the vegetable stock, Cashewmilk, flour, pepper, and bring mixture to a rapid boil while whisking nearly constantly, or until no flour lumps remain. Allow mixture to boil rapidly for about 5 minutes and sauce has reduced and thickened some.
6 Slowly add the cheeses, whisking constantly to incorporate. After cheeses have melted, pour cheese sauce over pasta in prepared dish. Cover with foil and at this point you can refrigerate for up to 2 days before baking or bake now.
7 When you’re ready to bake, preheat oven to 375F, and bake covered (keep the foil on) for 40 minutes. Remove foil and bake for about 10 to 15 minutes, or until cheese is as lightly golden browned and bubbly as desired. Prior to serving, optionally garnish with parsley or basil. Serve immediately.