CREAMY TOMATO ONE POT PASTA

A 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 sweet sundried tomatoes. The perfect healthy busy-weeknight meal!

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Gluten free pasta is simmered in a vegan creamy tomato sauce, and then topped with lots of sautéed veggies. Make this spicy or not -- we love this with some red chili flakes! Make this meal when you have a hungry family ready for a meal, as it does not hold well after being made. Serve this hot right after simmering!

Course Main Course

Cuisine Italian

Keyword creamy tomato pasta sauce, gluten free pasta, one pot pasta, vegan pasta

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 553kcal

Author

Michelle

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

Sautéed Vegetables

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

US Customary - Metric

INSTRUCTIONS

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.