VEGAN ONE POT PASTA WITH CREAMY TOMATO SAUCE

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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 pasta (like many things I make) only really needs 1 pot, a blender, a knife and a cutting board to make. If I hadn’t intentionally set out to make it a one pot recipe, you can bet I would have used 3! I’m complicated like that.

I adore using soaked cashews in place of dairy in my recipes. There are so many people who have dairy allergies or are lactose intolerant, and also a lot of people who just want to incorporate more plant foods into their diet. I’ve found that even people without restrictions from dairy enjoy my cashew based cream sauces.

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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

Creamy Tomato Pasta Sauce

  • 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
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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.
  • In the same pot (really, there’s no need to even wash it!), bring 2 cups of water to a boil, and then add Chickapea Pasta and the creamy tomato sauce. Allow to simmer on a low boil for 5-7 minutes, until the pasta is still al dente, but the sauce has begun to thicken. The sauce will seem like a lot, but will also cover the veggies.
  • Add the veggies and sun dried tomatoes in, and toss to coat. Garnish with fresh thyme, parsley, or basil.
  • This pasta is just as delicious the next day. The leftovers keep very well.
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