Creamy Vegan White Pasta with Summer Vegetables

Name: Creamy Vegan White Pasta with Summer Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 cup cherry / grape tomatoes, halved; 1 tsp oil of choice; 1 pinch sea salt; 1/3 cup raw cashews; 2 cloves garlic, plus more to taste; 2-3 Tbsp nutritional yeast; 1/2 tsp sea salt, plus more to taste; 1 cup water or unsweetened almond milk ((we did half of each)); Water to cook; 1 healthy pinch sea salt; 10 ounces gluten-free pasta ((ensure vegan-friendly as needed // we prefer Trader Joe’s brown rice quinoa fusilli)); 1 tsp oil ((or sub water, adding more as needed as it evaporates)); 1/3 cup sliced red onion; 1 cup sliced yellow squash or zucchini; 1 healthy pinch each sea salt and black pepper; 1 tsp dried Italian herbs ((oregano and basil // optional)); 1 pinch red pepper flake ((optional)); 2 cups spinach ((or other delicate green // we found sturdy greens, e.g. kale, to add too much chew)); Fresh parsley or basil; Vegan parmesan cheese; Red pepper flake