This delicious pasta dinner is a healthy meal and a real time saver! The veggies, chickpea pasta, and creamy vegan tomato cream sauce simmer in one pot, and turn into healthy dinner magic. Serves 4 - Takes 30 minutes
1 box Chickapea Pasta (8 ounces)
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, black pepper and seasoning 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
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.
Add soaked and drained cashews and diced tomatoes to a blender with all the seasonings for the sauce. Blend until very smooth, about 1-2 minutes in a high speed blender, or a bit longer in a standard blender. Set aside.
In a saucepan, add olive oil, and onions and garlic. Saute on medium high heat until the onions and garlic have begun to brown.
Add the sliced peppers and green beans, and saute until done to your liking. Remove all veggies from the pan and set aside.
In the same pot (really, there's no need to even wash it!), bring 2 cups of water to a boil, and then add Chickapea Pasta and the creamy tomato sauce. Allow to simmer on a low boil for 5-7 minutes, until the pasta is still al dente, but the sauce has begun to thicken. The sauce will seem like a lot, but will also cover the veggies.
Add the veggies and sun dried tomatoes in, and toss to coat. Garnish with fresh thyme, parsley, or basil.
This pasta is just as delicious the next day. The leftovers keep very well.
Recipe by: www.sunkissedkitchen.com