Here’s a creamy vegan pasta recipe with tons of fresh sauteed vegetables. The spicy tomato sauce with sweet sun-dried tomatoes is the highlight of this dish. It’s the perfect meal for when you just don’t feel like cooking. —Michelle Miller, Sunkissed Kitchen,
Ingredients
- 1/3 cup unsalted cashews, soaked overnight
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1-1/2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes, optional
- 1/4 cup olive oil
- 1 medium red onion, thinly sliced
- 2 garlic cloves, minced
- 1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 1/2 pound Broccolini or broccoli spears, cut into 3-inch pieces
- 1 cup sliced fresh carrots
- 2-1/2 to 3 cups water
- 1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
- 8 ounces uncooked gluten-free spiral pasta
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1-3/4 cups: 500 calories, 21g fat (3g saturated fat), 0 cholesterol, 712mg sodium, 72g carbohydrate (13g sugars, 10g fiber), 10g protein.
