Cheesy Goulash

2/3 package of Garofalo Pasta (I used Casarecce cut)
1 15 oz can of organic tomato sauce
2 tbsp Earth balance
1 tsp minced garlic
1/2 red onion
1/3 cup Daiya cheddar shreds
a bit of parsley or oregano

1: Boil pasta according to direction, the Casarecce I used was ready in 11 minutes.  Strain and set aside.

2: Chop onion and saute with garlic and Earth Balance.  I used 2 tbsp of this previously made garlic butter instead.

3: Add tomato sauce and and cook on medium-low heat.

4: Add the pasta (2/3 of the package, as the entire package will make a dry pasta) and parsley/oregano and stir until mixed.

5: Add Daiya and stir in until melted. 

6: Serve immediately, as the sauce is quickly absorbed by the pasta.