This scrumptious spring pasta breakfast is a healthy meal and a actual time saver! The greens, gluten free pasta, and creamy vegan tomato cream sauce simmer in one pot, and turn into healthy breakfast magic.
This Vegan One Pot Pasta comes collectively fast and leaves very little mess to clean up! A gluten free pasta simmers in a delicious creamy tomato pasta sauce, this is flawlessly complimented via sautéed peppers, onions, garlic and solar dried tomatoes.
Does all of us else sense like healthy ingesting method an countless pile of dishes in the kitchen? I am significantly a seasoned at the use of way too many dishes, slicing boards, pots and appliances in my recipes. It’s something I have been seeking to be greater conscious of, and I had been operating on turning my recipes into one pot or one bowl each time feasible.
This pasta (like many things I make) most effective definitely desires 1 pot, a blender, a knife and a reducing board to make. If I hadn’t intentionally got down to make it a one pot recipe, you may guess I might have used 3! I’m complex like that.
I adore the usage of soaked cashews in place of dairy in my recipes. There are so many human beings who have dairy hypersensitive reactions or are lactose intolerant, and additionally a variety of those who simply want to contain extra plant meals into their food regimen. I’ve determined that even people with out restrictions from dairy enjoy my cashew based totally cream sauces.
Ingredients
- 1 container Chickapea Pasta (8 oz. Gluten free pasta)*
- 1/2 tablespoon olive oil
- 1/2 of pink onion sliced thinly
- 4 cloves garlic minced
- 1 bell pepper I used 1/2 orange, half of yellow
- 2 cups inexperienced beans ends trimmed
- 1/3 cup sundried tomatoes chopped roughly
- herbs (sparkling 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 greater, to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon sparkling thyme (or 1/four teaspoon dried thyme)
- black pepper to taste
- 2 cups water do now not upload to the sauce
Instructions
- Soak cashews in bloodless water for at the least 2 hours or up to in a single day. If you don't have time for this step, soak cashews in boiling water for 20 mins.
- Add soaked and drained cashews and diced tomatoes to a blender with all of the seasonings for the sauce. Blend until very smooth, about 1-2 minutes in a excessive speed blender, or a bit longer in a widespread blender. Set aside.
- In a saucepan, add olive oil, and onions and garlic. Saute on medium excessive warmth until the onions and garlic have begun to brown.
- Add the sliced peppers and inexperienced beans, and saute till performed for your liking. Remove all veggies from the pan and set aside.
- In the same pot (definitely, there is no want to even wash it!), bring 2 cups of water to a boil, after which add Chickapea Pasta and the creamy tomato sauce. Allow to simmer on a low boil for 5-7 mins, till the pasta is still al dente, but the sauce has all started to thicken. The sauce will look like plenty, however will also cover the veggies.
- Add the veggies and solar dried tomatoes in, and toss to coat. Garnish with fresh thyme, parsley, or basil.
- This pasta is simply as delicious the next day. The leftovers maintain thoroughly.
To make this with some other gluten free pasta (I examined with a rice & quinoa pasta):
- Use 1/2 cup water more, or skinny the sauce out as the pasta cooks to desire.
- Boil the pasta with water and creamy tomato sauce for towards 12-15 minutes. Chickpea pasta chefs plenty quicker than grain primarily based pastas.