VEGAN ONE POT PASTA WITH CREAMY TOMATO SAUCE

This delicious spring pasta dinner is a healthy meal and a real time saver! The veggies, gluten free pasta, and creamy vegan tomato cream sauce simmer in one pot, and turn into healthy dinner magic.

VEGAN ONE POT PASTA WITH CREAMY TOMATO SAUCE

INGREDIENTS
  1. 1 box Chickapea Pasta (8 ounces gluten free pasta)*
  2. 1/2 tablespoon olive oil
  3. 1/2 red onion sliced thinly
  4. 4 cloves garlic minced
  5. 1 bell pepper I used half orange, half yellow
  6. 2 cups green beans ends trimmed
  7. 1/3 cup sundried tomatoes chopped roughly
  8. herbs (fresh thyme, basil, Italian parsley or green onions) to garnish
  9. sea salt and black pepper to taste

Creamy Tomato Pasta Sauce
  1. 1/3 cup cashews soaked 2 hours and rinsed
  2. 1 15-ounce can diced tomatoes
  3. 3/4 teaspoon sea salt or more, to taste
  4. 1 teaspoon cumin
  5. 1 teaspoon paprika
  6. 1 teaspoon fresh thyme (or 1/4 teaspoon dried thyme)
  7. black pepper to taste
  8. 2 cups water do not add to the sauce

INSTRUCTIONS
  • Soak cashews in cold water for at least 2 hours or up to overnight. If you don't have time for this step, soak cashews in boiling water for 20 minutes.
  • Add soaked and drained cashews and diced tomatoes to a blender with all the seasonings for the sauce. Blend until very smooth, about 1-2 minutes in a high speed blender, or a bit longer in a standard blender. Set aside.
  • In a saucepan, add olive oil, and onions and garlic. Saute on medium high heat until the onions and garlic have begun to brown.
  • Add the sliced peppers and green beans, and saute until done to your liking. Remove all veggies from the pan and set aside.