Dinner,  Italian,  Pasta,  Sauce

Creamy Cashew & Tomato Pasta

This turned out fantastic.  We all loved this dish, and we’ll make it again!

Recipe inspired from: https://sunkissedkitchen.com/vegan-one-pot-pasta/. Thank you Sunkissed Kitchen!  

INGREDIENTS

  • 8 oz. uncooked pasta
  • 1/2 tablespoon olive oil
  • 1/2 onion sliced thinly
  • 4 cloves minced garlic
  • 2 cups green beans, ends trimmed (or use a frozen bag of green beans)
  • 1/3 cup sun-dried 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 boiled in water for 20 minutes
  • 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)
  • 1/3 teaspoon pepper to taste

INSTRUCTIONS

  • Soak cashews in boiling water for 20 minutes.
  • 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.
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