1cupcashew creamyou can substitute unsweetened, non-dairy creamer
1 16-ouncebag frozen vegetablescooked according to package instructions, or 5 cups steamed, chopped vegetables of choice (broccoli, carrots, green beans, peppers, zucchini, and cauliflower are all great)
Preheat your oven to 350F. Bring a pot of water to boil and cook pasta according to package instructions, until it's al dente.
While the pasta cooks, mix the marinara sauce, cashew cream, tomato paste, oregano, and thyme. When the pasta is ready, drain it and return it to the pot. Add the marinara mixture, the frozen vegetables, and the tofu feta (tip: don't forget to include the tofu feta marinade, which is super flavorful!). Taste and add black pepper to taste, as well as extra salt (or some extra nutritional yeast, if you like).
Transfer everything to your casserole dish and top with the parm. Bake for 35-40 minutes, or until the pasta is bubbly and the top is just a little crispy. Serve.
*In place of tofu feta, you can substitute 1 1/2 cups of your favorite vegan cheese. Add an extra tablespoon of lemon juice and 1-2 tablespoons nutritional yeast (to taste) to the recipe.