One-Pot Creamy Vegan Pasta

Name: One-Pot Creamy Vegan Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings.
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

TOTAL TIME: Prep: 20 min. Cook: 30 min. YIELD: 4 servings.

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

Directions

1. In a blender, puree drained cashews and next 7 ingredients until smooth; mix in crushed red pepper flakes if desired. Set aside.
2. In a Dutch oven or large skillet, heat oil over medium heat. Add onion; cook and stir until browned, 4-5 minutes. Stir in garlic; cook 1 minute longer. Add asparagus, Broccolini and carrots; cook until tender, 10-12 minutes. Remove from pan; set aside.
3. In same pan, add tomato mixture and cook for 2 minutes. Add water, sun-dried tomatoes and pasta. Bring to a boil; reduce heat and simmer until pasta is al dente, 10-12 minutes, adding additional water as necessary and stirring occasionally. Stir in cooked vegetables and toss to coat. Serve immediately.

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.