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.

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

INSTRUCTIONS

1. 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.
2. To complete the recipe, please visit sunkissedkitchen.com

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