• In the instant pot, turn on saute mode and melt coconut oil.
• Add the onion and cook until browned and translucent. About 5 minutes.
• Stir in the garlic and allow it to get fragrant, about 1 minute.
• Mix in the spices and red pepper flakes.
• Add the pasta, water, and tomato sauce. You want the water to come to about the top of the pasta, make sure it's level too to ensure it's all cooked.
• Cancel the saute mode, and place the cover on the instant pot.
• Turn the pin to sealing, and hit the manual button. Set time to 5 minutes and make sure pressure is on high.
• Once the 5-minute timer is done, manually release the pressure.
• Remove the lid and stir in the black beans, cashew cream, and the nutritional yeast.
• Serve fresh, or allow to cool then place in an air-tight bowl in the refrigerator for up to one week.

Make the cashew cream

• To make cashew cream, soak the cashews for 2 hours prior to blending.
• In a high-performance blender, add 1 cup of cashews and 1 ½ cups of water. Blend until smooth.
• If it's really thick, add additional water until it is at the desired consistency. Typically I like it to be about the consistency of half and half. It will also get thicker when it's cooled.
• Store in the fridge for up to one week.