Creamy Sun Dried Tomato One Pot Pasta

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1 box (11 oz) pasta (I used a mixed chick pea, pea and lentil pasta by barilla, check it out here)

1/2 Tablespoon of olive oil

1 medium red onion, thinly sliced

4 garlic cloves, minced

1/2 cup of sundried tomatoes

3 peppers (one red, one yellow, one orange)

1/2 cup raw cashews (soaked for 2 hour in water)

1 large can of diced tomatoes

1/2 teaspoon dried thyme

1/2 cup loosely packed fresh basil

1 teaspoon paprika

1 teaspoon pepper or more to taste

1 teaspoon salt, or more to taste

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Directions:

Soak raw cashews in water for 2 hours or in boiling water for 30 minutes to soften.

 

Once softened, add cashews and can of diced tomatoes, 2 cloves of garlic, 1/4 cup of fresh basil, 1/4 cup sun dried tomatoes, 1/2 tsp paprika  and 1/2 tsp dried thyme ingredients to a food processor or blender and pulse until smooth, add up to 1/2 cup water to thin out. 

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Add olive oil to Dutch oven or deep pan over medium heat and add sliced red onion and remaining garlic, sauté until cooked through and beginning to brown, add peppers and cook until slightly softened. Remove from pan and set aside.

 

Add 3 cups of water to the same pan and bring to a boil, add pasta and cream sauce and cook over medium high heat for 12-14 minutes until the pasta is cooked, adding water as needed.

 

Add sliced peppers, onions and sundried tomatoes and top with the remaining basil. Serve warm or at room temp.  

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