Drain cashews and add them to a blender or food processor. Add 1 can diced tomatoes, 3/4 tsp. sea salt, 1 tsp. cumin, 1 tsp. paprika, 1/4 tsp. dried thyme, and 1/3 tsp. pepper. Blend until very smooth, and set aside.
In a saucepan add olive oil, onions, and garlic. Saute on medium-high heat until the onions and garlic have begun to brown.
Add the green beans, and saute until done to your liking, 2-3 minutes. Remove all veggies from the pan and set aside.
In the same pot, bring 2 cups of water to a boil, and then add pasta and the creamy tomato sauce. Simmer on a low boil for 10-12 minutes until the pasta is still al dente, but the sauce has begun to thicken.
Add the veggies and sun dried tomatoes in, and toss to coat. Garnish with fresh parsley and/or fresh basil.