Vegan One Pot Pasta
This Vegan One Pot Pasta comes together quickly and leaves very little mess to clean up! A gluten free pasta simmers in a delicious creamy tomato pasta sauce, that is perfectly complimented by sautéed peppers, onions, garlic and sun dried tomatoes.
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.
INGREDIENTS :
- 1 box Chickapea Pasta (8 ounces gluten free pasta)*
- 1/2 tablespoon olive oil
- 1/2 red onion sliced thinly
- 4 cloves garlic minced
- 1 bell pepper I used half orange, half yellow
- 2 cups green beans ends trimmed
- 1/3 cup sundried tomatoes chopped roughly
- herbs (fresh thyme, basil, Italian parsley or green onions) to garnish
- sea salt and black pepper to taste
- 1/3 cup cashews soaked 2 hours and rinsed
- 1 15-ounce can diced tomatoes
- 3/4 teaspoon sea salt or more, to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon fresh thyme (or 1/4 teaspoon dried thyme)
- black pepper to taste
- 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.
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get full recipes : sunkissedkitchen.com