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Recipe by Toni Okamoto
Cook the pasta according to package instructions, drain, and set aside.
In a medium pot over medium heat, heat the tomato sauce. Stir in the Daiya shreds and let them melt for 1 to 2 minutes. If the sauce starts bubbling, lower the heat.
Stir in the onion, ¼ teaspoon of salt (add more if needed), pepper, and cooked pasta. Mix until well-combined, serve hot.
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