• Preheat the oven to 350 degrees.
• Gently spray your 8.5-inch spring form pan with cooking spray. Set aside.
• Boil a pot of water and cook the bucatini according to the package.

  Reserve ½ cup of pasta water for the cashew cream.
• Grab a colander, drain off the pasta water and drizzle olive oil on the noodles to prevent them from sticking together. Set aside.

Prepare the cashew cream:

• In a large saucepan, over medium heat, add vegan butter and olive oil.
• Add the onion and garlic to the pan. Once the onions are translucent, add the drained cashews, dice tomatoes, vegetable broth, salt, pepper, and pasta water. Let it all come to a light simmer.
• Carefully add all of these ingredients into a blender. Blend well until all lumps are gone and the sauce is smooth and creamy.
• Pour the sauce back into the saucepan.

Assemble the dish:

• Grab a large mixing bowl and add the cooked pasta.

  Spoon the cashew cream over the pasta until they are very well coated in sauce. Be sure to reserve about 1 cup of sauce.

  Gently fold in the shredded mozzarella cheese.
• Add the saucy pasta into the spring form pan. You can also use a baking dish.
• Cover with foil and bake for 25 minutes.
• Remove from the oven and top with breadcrumbs, fresh grated parmesan cheese, and parsley.

  Let the pie cool for 10-15 minutes before you open the springform pan. You want the pasta to set and not fall apart upon releasing the spring.

  Top with reserved sauce and enjoy.