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. Gluten Free | Gluten Free Diet | Gluten Free Healthy | Gluten Free Recipes For Dinner | Gluten Free Dessert | Gluten Free Bread | Gluten Free Pancakes | Gluten Free Recipes For Dinner Crockpot
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 box Chickapea Pasta (8 ounces gluten free pasta)* 1/2 tablespoon olive oil 1/2 red onion sliced thinly 4 cloves garlic minced 1 bell pepper I used half orange, half yellow And many more.
Step number one. 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.
And then, 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.
Next, In a saucepan, add olive oil, and onions and garlic. Saute on medium high heat until the onions and garlic have begun to brown.
Original Article: https://sunkissedkitchen.com/vegan-one-pot-pasta/
