Spicy Mac

1/2 cup veggie broth
5 cloves garlic
1 TBSP chili powder
1 tsp dried oregano
1/4 tsp cayenne pepper
2 14.5oz can diced tomatoes
1 1/2 cup pasta shells or elbow macaroni (I use medium shells)
2 15oz can pinto beans

Cheese Sauce
1/2 cup raw cashews (soaked for about an hour)
4 tbsp nutritional yeast
1 tsp onion powder
1 tsp salt
1 1/2 cup rice milk
1 tsp lemon juice
4 tsp cornstarch
1/2 cup roasted red bell pepper
1 tsp cumin
1/2 tsp black pepper
dash of cayenne pepper

Blend all cheese sauce ingredients until smooth.

Place broth in large skillet. Add onion and garlic and sauté. Add chili powder, oregano, and cayenne. Add tomatoes and bring to boil. Put in pasta and cook for 15 minutes. Stir in beans and cheese sauce. Cook on stovetop until sauce thickens.

This is not a super spicy recipe, but could easily be kicked up a notch using a little more cayenne or using Rotel Tomatoes.