Lately, I’ve been having this craving for pasta. You know the kind – creamy, gooey, carb-loaded pasta smothered in marinara and cheese, plenty of basil and a little spice. Preferably, baked in an oven till it bubbles and the edges turn crispy. Prior to going vegan, I was suspended in low-carb purgatory with the occasional break for potatoes or bread but never, ever, EVER pasta. But this was a craving that had to be answered, so I hatched a plan (and a recipe) to put it to rest. Spinach and Chia Seed Fettuccine with Fire Roasted Tomatoes, Cashew Ricotta & Meatless Meatballs There are a few special items needed for this…