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In a high-speed blender, combine the cashews, diced tomatoes, onion powder, garlic cloves, red pepper flakes (if using), dried Italian herbs, and water. Blend until smooth and set aside.
Heat a medium-sized non-stick ceramic skillet or saucepan over medium-high heat. Add the chopped onion and sun-dried tomatoes, stirring often for about 3 to 5 minutes until the onion becomes translucent. Add the chopped asparagus or green beans, and the thinly sliced zucchini to the pan. Sauté the vegetables on high heat for another 3 to 5 minutes until they start to brown and soften.
Next, give the sauce a quick stir in the blender jug to make sure it hasn’t separated and pour into the pan. Add your gluten-free pasta of choice. Stir everything together thoroughly, then reduce the heat to a simmer. Cover the skillet or saucepan and cook for 10 to 14 minutes, until the pasta is al dente and the sauce has thickened. If the sauce remains runny, remove the lid and let it cook for a few more minutes. 1 reply
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Ingredients:
1 medium-sized onion, any color, chopped
¼ cup roughly chopped sun-dried tomatoes (oil-free, citric acid free)
1 cup chopped asparagus or green beans
2 cups thinly sliced zucchini
8 oz gluten-free pasta of choice, such as lentil, chickpea, pea, brown rice or cassava
¼ cup fresh basil leaves, to serve
Pasta sauce:
⅓ cup cashews
1 15-oz can of diced tomatoes
1 tbsp onion powder
3 garlic cloves
¼-½ tsp red pepper flakes, to taste (optional)
1 tbsp dried Italian herbs
2 ½ cups water, more if needed 0 reply
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