Boil a large pot of salted water and cook the pasta according to the cooking time on the package. Be sure to only cook it to al dente so it can soak up all the flavorful pink sauce.

While the pasta is cooking, heat a large skillet over medium heat and add olive oil, along with ground chicken. Cook the chicken all the way through, then remove it from the pan.

Add butter, diced yellow onions, and minced garlic to the pan and saute for 2-4 minutes. Then add Italian seasoning, red pepper flakes, salt, and pepper to the pan.

While the onions and garlic are sautéing, in a high-speed blender, add cashews, 1 tablespoon olive oil, almond milk, a clove of garlic, salt, and pepper. Blend this mixture until smooth.

Add the cashew cream, tomato pasta, and ½ cup of pasta water to the skillet and mix until combined. Then add the Parmesan cheese to the pan and stir that in. If the sauce starts to stick to the bottom of the pan, add another ½ cup of pasta water to the pan.

Add the cooked pasta, add it to the skillet with the sauce, as well as the ground chicken. Mix until the pasta is evenly coated. Adding ½ cup of pasta water at a time until the sauce is the perfect consistency.

Optional: top with fresh basil, more Parmesan, and some red chili flakes, and enjoy!