Creamy Tomato One Pot Pasta with Fruit Bliss Tomato Halves
Thank you to Sunkissed Kitchen for this vegan Creamy Tomato One Pot Pasta, topped with tons of fresh sautéed vegetables. The highlight of this easy pasta recipe is the spicy tomato sauce highlighted with our sundried tomato halves. The perfect healthy busy-weeknight meal!INGREDIENTS
- 1 8 ounce gluten free pasta *corn/quinoa blend recommended
- 1/3 cup cashews soaked overnight, or in hot water for 30 minutes
- 1 15 ounce diced tomatoes
- 2 tablespoons tomato paste
- 1 1/2 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon sea salt
- 1/2 teaspoon cumin
- 1/4 teaspoon red chili flakes optional, if spicy pasta is desired
- 2 1/2-3 cups water
- 1 tablespoon olive oil
- 1 red onion sliced thinly
- 2 cloves garlic minced
- 1/2 pound asparagus trimmed
- 1/2 pound broccolini trimmed
- 1 cup carrots peeled and sliced
- 1/2 cup Fruit Bliss Tomato Halves *sundried tomatoes
- Soak cashews overnight. If you don't have time for this step, add boiling water on top of cashews, and soak for 30 minutes. Drain before using.
- Add soaked cashews, diced tomatoes, tomato paste, salt, cumin, oregano, dried garlic, onion powder, and optional chili flakes, to a blender. Blend on high speed until very smooth. Set aside.
- In a large skillet over medium high heat, add olive oil, onions, and garlic. Saute for 5-7 minutes until just beginning to brown.
- Add the carrots, broccolini and asparagus (or desired veggies) to the pan, and saute for another 5 minutes, until tender. Set veggies aside.
- In the same pan, add 2 1/2 cups of water, the pasta, and the creamy tomato sauce. Stir together to keep the pasta from sticking.
- Simmer the pasta in the sauce for 12-14 minutes, until pasta is done to liking. Use the other 1/2 cup of water to thin out if necessary. I like the sauce on the thinner side, so I use the full 1/2 cup.
- Top the pasta with veggies and serve immediately -- the pasta will continue to cook in the sauce if it isn't served right away.
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