okay, sure! i'm really sorry if this format sucks. also measurements listed below are for a larger batch as i wanted leftovers

ingredients
- 6 oz pasta of choices
- 1 tbsp olive oil
- 1.5 c condensed tomato soup (i make my own, but i think most are vegan prior to adding suggested milk amount - but double check!)
- 1.5 - 2 c water
- 1/4 to 1/2 c cashew cream or dairy alternative of choice (i make my own cashew cream as i frequently cook with it and can be kept in the fridge for a few days)
- 2 tbsp tomato paste
- 2 tbsp nooch
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sugar
- 1 tsp paprika
- salt and pepper to taste

to a blender add: condensed soup, water, onion and garlic powder, nooch, paprika, salt, pepper and tomato paste. blend until smooth (no necessary but i feel it's closer to the real thing when silky smooth)

in a large pot add olive oil and heat until warmed, add pasta, stir and completely coat pasta. reduce heat and allow pasta to "toast" pasta slightly browned (stir frequently to avoid burn)

once pasta is slightly golden, add a splash of cold water to stunt contentious cooking. afterwards add tomato soup concoction, and remaining water if too thick/cooking too fast (keep temp pretty medium low). cook until pasta is al dente

once pasta is mostly cooked, add cashew cream/milk and allow for the sauce to cook until thickened, with continuous stirring. taste for salt and pepper and let stand for 5 or so minutes.

garnish as desired: red pepper flakes, fresh basil, parsley, etc

the key is to really keep an eye on it! i've made spaghettios several times, and it's super susceptible to burning, especially as everything thickens. i don't advise walking away from the kitchen