A few nights later I made some marinara from a mirepoix base. Mirepoix is just onions, carrots, and celery in a 2:1:1 proportion. You have to be sure to chop up the veggies really small for this sauce, then coat them in as much crushed or pureed tomatoes as you want and cook for about a half hour. I’m not too precise about pasta, because it usually turns out well no matter what you do.
To pair with these recipes, I would definitely consider two different wines. With the baked pasta, go with something acidic enough to stand up to red sauce, but also something earthy enough to match the cashew cream. A fruity youngish California Cab might work or you might want to go to France and try a Côte du Rhône wine. For the mirepoix sauce, I would stick to tradition and go with a Chianti. Chiantis are ideal for red sauce, because they have the acidity to stand up to the tomatoes. I’m not usually a traditionalist when it comes to pairings. I don’t think you need to have a German wine with German food, or sake with Japanese food, etc. I think it’s all about flavor, but marinara is one of those things where you just can’t go wrong with a good Italian wine.