Prepare your ingredients. Soak the cashews for at least 2 hours in water at room temperature (or in hot water for 10 minutes), then drain the water. This will make the cashews soft and easy to blend.
Cook the lentils according to package directions (I would usually use a 3:1 ratio: boil 1 1/2 cups of water for 1/2 cup dry lentils). Wash and trim your green beans, broccolini, peppers, or other veggies.
Blend the cashews and vegetable broth together in a blender until it’s very smooth with no chunks.
Make the sauce. In a large pan over medium high heat, cook the garlic, salt, oregano and basil together in the olive oil for 2-3 minutes until the garlic starts to brown. Next, add the lentils and mix well. Use a fork to mash up some of the lentils.
Add in the blended tomatoes and cook for about 5 minutes, stirring frequently. Then add in the cashew mixture and keep cooking for 3-5 minutes more until it’s as thick as you like. Taste and adjust for salt/sugar/pepper.
While the sauce is cooking, bring a large pot of water to a boil, then add in your pasta and veggies. Set a timer according to package directions for how long the pasta will need to boil.
Drain the pasta and veggies, then pour the sauce over it and give it a good through mixing. Grab yourself a bowl of comforting, nourishing deliciousness!