Using a blender or food processor, blend together any chunks of vegetables in the pasta sauce, giving it a less chunky, thicker consistency.

Spread the tomato sauce on dehydrator trays that are covered with non-stick sheets; spread uniformly, no more than 1/2 inch thick.

Dehydrate at 135 degrees for 6-8 hours.

At about hour 4 or 5, peel off the tomato leather and flip it.

Let cool, tear into pieces, and pack in a sealable bag.

Follow directions on box for cooking pasta.

Combine the tomato leather, textured vegetable protein, and about 2 1/2 cups of water in a pot.

Heat until leather dissolves and becomes saucy.

Serve pasta and sauce with nutritional yeast to taste.