Vegan MOFO Day #12: Sophia's GF Pasta Bake

Before Sophia drank the zombie kool-aid, she loved to help her mom in the kitchen. She actually specialized in gluten free eats due to having celiac disease. This was her favorite dinner. She tried to tell me how to make it, but all I heard was hiss-groan-mumble-hiss-groan-mumble-hiss. If the undead can walk and eat brains, why can't they speak in clear sentences? I decided I would be nice and translate for her.

Sophia's GF Pasta Bake
You'll need:
2pkgs Tofu Shirataki noodles
1/2 jar Red Pasta Sauce (pick your favorite, check those labels for milk!)
1/2 c. favorite pesto sauce. You can use mine.
1/2 c. salted cashews
1/2 t garlic powder
1/4 c. nutritional yeast aka "nooch"
1/2 c. sun dried tomatoes
1/4 c. black olives

Preheat the oven to 350. Spray a loaf pan with nonstick spray and set aside. Drain and rinse shirataki noodles and put in pan. Cover noodles with half a jar of pasta sauce, or a little more if you desire. Dollop pesto sauce on top. Sprinkle olives and sun dried tomatoes on top. Pulse the cashews and nooch in a food processor or coffee mill. Finally, sprinkle the garlic powder on top. Bake for about 20 minutes, or until bubbly.