This creamy vegan pasta dish with cashew sauce is my go-to when I’m craving something hearty, comforting, and nourishing.

Ingredients

• 1 medium-sized onion, chopped

• ¼ cup chopped sun-dried tomatoes (oil-free, citric acid free)

• 1 cup chopped asparagus

• 2 cups chopped zucchini

• 8 oz gluten-free pasta, such as lentil, chickpea, pea, brown rice or oat

• ¼ cup or more fresh basil leaves, to serve

Pasta Sauce

•   1/3 cup cashews

•   1 15-oz can of diced tomatoes

•   1 tbsp onion powder

•   3 garlic cloves

•   red pepper flakes, to taste (optional)

•   1 tbsp dried Italian herbs, such as oregano, rosemary or thyme

• 2 ½ cups water, maybe more is needed

Instructions

1. In a high-speed blender, combine the cashews, diced tomatoes, onion powder, garlic, red pepper flakes (if using), dried Italian herbs, and water. Blend until smooth, then set aside.

2. Heat a medium non-stick skillet or saucepan over medium-high heat. Add the chopped onion and sun-dried tomatoes, stirring frequently for 3–5 minutes until the onion becomes translucent.

3. Add the chopped asparagus and sliced zucchini to the pan. Sauté the vegetables for another 3–5 minutes until they start to soften and get a little color.

4. Give the cashew-tomato sauce a quick stir, then pour it into the pan. Add your gluten-free pasta and mix everything together well.

5. Lower the heat to a gentle simmer, cover the skillet, and cook for 10–14 minutes (stirr frequently), until the pasta is tender and the sauce has thickened. If the sauce is still a bit thin, remove the lid and let it cook a few extra minutes.

6. Serve immediately, garnished with fresh basil leaves. Enjoy!

Serves 3-4

Inspired by Medical Medium