Main Dishes

Vegan Pasta

119

This delicious spring pasta dinner is a healthy meal and a real time saver! The veggies, gluten free pasta, and creamy vegan tomato cream sauce simmer in one pot, and turn into healthy dinner magic.

4
1 box of chickapea pasta ( 8 ounces gluten free pasta )
1/2 tablespoon olive oil
1 red onion ( sliced thinly )
4 garlic cloves ( minced )
1 bell pepper ( I used half orange, half yellow )
2 cups green beans ( ends trimmed )
1/3 cup sundried tomatoes ( chopped roughly )
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 ( soaked 2 hours and rinsed )
1 can diced tomatoes ( 15-ounces )
3/4 teaspoon sea salt ( 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 )
  1. 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.
  2. Add soaked and drained cashews and...
    See the full directions on my site
Nutritions

Calories
174

Sodium
593mg
24% DV

Fat
13g
21% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV