Ingredients
1/3 cup unsalted cashews, soaked overnight1 can (14-1/2 ounces) diced tomatoes, undrained2 tablespoons tomato paste1-1/2 teaspoons dried oregano1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon sea salt1/2 teaspoon ground cumin1/4 teaspoon crushed red pepper flakes, optional1/4 cup olive oil1 medium red onion, thinly sliced2 garlic cloves, minced1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces1/2 pound Broccolini or broccoli spears, cut into 3-inch pieces1 cup sliced fresh carrots2-1/2 to 3 cups water1/2 cup julienned soft sun-dried tomatoes (not packed in oil)8 ounces uncooked gluten-free spiral pasta
Preparation
In a blender, puree drained cashews and next 7 ingredients until smooth; mix in crushed red pepper flakes if desired. Set aside.
In a Dutch oven or large skillet, heat oil over medium heat. Add onion; cook and stir until browned, 4-5 minutes. Stir in garlic; cook 1 minute longer. Add asparagus, Broccolini and carrots; cook until tender, 10-12 minutes. Remove from pan; set aside.
In same pan, add tomato mixture and cook for 2 minutes. Add water, sun-dried tomatoes and pasta. Bring to a boil; reduce heat and simmer until pasta is al dente, 10-12 minutes, adding additional water as necessary and stirring occasionally. Stir in cooked vegetables and toss to coat. Serve immediately.