• Cook the pasta al dente following the instructions on the package. Drain the water and rinse with cold water.

White sauce - Lemon garlic sauce

• Wrap the potatoes in a paper towel and cook in the microwave for 5-6 min. Let them cool and then remove the skin.
  
• Soak the cashews in warm water for 10 min.
• Add the cashews, potatoes, garlic, juice from one lemon, 1 tsp salt and 1 cup water to a food processor and mix until a smooth cream forms.
  

Red sauce

• In a large bowl mix the tomato juice, tomato paste, 0.5 tsp salt, 1.5 cups water, 1 tbsp oregano, and the remaining ingredients until red pepper flakes.
  

Parmesan cheese

• Mix the almond flour with the juice from one lemon, the remaining salt and oregano. Set aside.

Assembly

• Mix the pasta with the red sauce and place in a 9x13 inch casserole dish.
  
• Add half of the white sauce and mix with the paste. This step can be done before or after placing the pasta in the casserole dish.
  
• Add the remaining white sauce over the pasta and spread homogeneously.
  
• Sprinkle the pasta mixture with the vegan Parmesan cheese.
  
• Bake at 400°F for 20 min.