(VG) Spicy Baked Eggplant Pasta

1. Soak cashews overnight or at least 1 hour prior to cooking.
2. Preheat oven to 375°F.
3. Cook pasta al dente according to package instructions and drain.
4. Cut eggplant into bite-sized pieces. Place into a large mixing bowl. Coat with oil and seasonings (dried parsley, oregano, basil, garlic powder, salt & pepper).
5. Cut the top off of the garlic bulbs. Add eggplant and garlic to a baking sheet lined with parchment paper. Lightly coat the garlic with oil, salt, and pepper.
6. Bake in oven for 30-35 minutes or until eggplant is tender and garlic is roasted.
7. Sauté chopped onions until fragrant and translucent.
8. Add cashews to a blender followed by sautéed onions, heavy cream, vegan parmesan cheese, salt & pepper. Squeeze roasted garlic into the blender as well.
9. Blend well until creamy and smooth. If the sauce is too thick, add a little non-dairy milk to thin it out to your desired consistency. It's always best to add a little liquid at first and build to get your desired sauce consistency.

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