6 teaspoons Red Curry Paste
1/2 teaspoon Salt
1 cup Cashews, soaked
2 tablespoons Nutritional Yeast
12 large Basil Leaves
1 box Macaroni
Preheat oven to 350. In a sauce pan, heat on medium 1.5 cans of Coconut Milk, 2 teaspoons red curry, 1/4 teaspoon salt and 4 Basil leaves. Cook for several minutes, stirring often, until coconut milk thickens. Heat a large pot of water on high until water is boiling. Once water boils, add macaroni and cook until al dente (slightly uncooked). Strain pasta and add it to sauce pan of thickened coconut milk, and toss to coat. Lower heat to a simmer. In a blender or small food processor, mix cashews, 1/4 teaspoon salt, 4 teaspoons red curry paste, nutritional yeast, and 8 basil leaves. Blend until thick and smooth. ( Add more red curry paste depending on spice preference.) Transfer macaroni and coconut milk to a casserole dish. Pour red curry cashew cream on top and stir, coating evenly. Cook in the oven for 10 minutes. Garnish with additional basil if desired.