Teriann Carty

Cook pasta in salted water. Reserve 2 cups of pasta water before draining. Drain cashews and add to a blender with beans, dijon, lemon juice, sea salt, cracked pepper and 1 cup of pasta water. Blend until creamy. The mixture should be pourable so add more water to thin out if needed.
Heat olive oil and chili flakes in a deep sided pan, add onion and saute until translucent. Add in garlic and saute for 30 seconds more. Add cherry tomatoes and season with salt and cracked pepper. Add a splash of vegetable broth and stir to combine. Add in tomato paste and cook for 30 seconds. Add in gochujang paste and toss to coat tomatoes. Cook tomatoes until they soften. Press them with the back of the soon to break down. Pour in creamy sauce and stir to combine. Add in cooked pasta, more pasta water or veggie broth until you reach a creamy consistency. Grate in cheese, season once more and enjoy.