Vegan One Pot Pasta #pasta #vegan #lowcarb #diet #healthyrecipe

Vegan One Pot Pasta #pasta #vegan #lowcarb #diet #healthyrecipe

This post is supported by Chickapea Pasta — my preferred mystery for solid gluten free pasta dishes. I just work with brands who's items I really love. Much obliged to you for supporting the brands that help keep Sunkissed Kitchen running at full speed.

Does any other individual feel like smart dieting implies a perpetual heap of dishes in the kitchen? I am truly a genius at utilizing such a large number of dishes, cutting sheets, pots and machines in my plans. It's something I have been attempting to be increasingly aware of, and I have been taking a shot at transforming my plans into one pot or one bowl at whatever point conceivable.

This pasta (in the same way as other things I make) just actually needs 1 pot, a blender, a blade and a slicing board to make. In the event that I hadn't deliberately embarked to make it a one pot formula, you can wager I would have utilized 3! I'm convoluted that way.

I revere utilizing absorbed cashews spot of dairy in my plans. There are such a significant number of individuals who have dairy sensitivities or are lactose bigoted, and furthermore many individuals who simply need to consolidate more plant nourishments into their eating routine. I've discovered that even individuals without limitations from dairy make the most of my cashew based cream sauces.

Vegan One Pot Pasta #pasta #vegan #lowcarb #diet #healthyrecipe

Also try our recipe : Spinach Artichoke Twice Baked Potatoes #Paleo #Whole30 #Vegan #diet #healthy

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
  • 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 and black pepper 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

INSTRUCTIONS

  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 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.
  3. In a saucepan, add olive oil, and onions and garlic. Saute on medium high heat until the onions and garlic have begun to brown.
  4. Add the sliced peppers and green beans, and saute until done to your liking. Remove all veggies from the pan and set aside.
  5. 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.
  6. Add the veggies and sun dried tomatoes in, and toss to coat. Garnish with fresh thyme, parsley, or basil.
  7. This pasta is just as delicious the next day. The leftovers keep very well.


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