Rochelle's Deals For Everyone

• 1/3 cup of unsalted cashews soaked over night
• 1 can of diced tomatoes undreained
• 2 tbsp of tomato paste
• 1 1/2 tsp. dried oregano
• 1 tsp onion powder
• 1 tsp garlic powder
• 1tsp of sea salt
• 1/2 tsp of ground cumin
• 1/2 tsp crushed red peppers flakes (optional)
• 1/4 cup of olive oil
• 1 medium red onion, thinly sliced
• 2 garlic cloves minced
• 1/2 lb of asparagus, trimmed and cut into ,2-in. pieces
• 1/2 lb broccolli spears, cut into 3-in. pieces
• 1 cup sliced fresh carrots
• 21/2 to 3 cups of water
• 1/2 cup julienned soft sun-dried tomatoes that are not packed in oil
• 8oz uncooked gluten-free spiral pasta

Lets put it all together

First, in a blender, puree the drained cashews and the next 7 ingredients in order until they are smooth. The crushed red pepper flakes you can put in your mix and blend or set aside.

Second, in a dutch oven or large skillet, heat oil over medium heat, add onion, cook and stir until browned. Which should take 4-5 min. Next, you want to stir in the garlic and let it cook for a minute longer. AFter that add asparagus, broccoli along with the carrots until they are tender. That should take about 10-12 min. Remove from the pan and set aside.

Third, in the same pan add tomato mixture and cook it for 2 min. Then, add water, sun-dried tomatoes and pasta, bring it all to a boil: reduce heat and simmer until the pasta is al dente, 10-12 minutes. If you need to add additional water as necessary do so while occasionally stirring. Stir in the cook vegetables and toss to coat. Make sure to serve immediately.

• Prep time 20min
• Cook time 30min
• Makes 4 servings
• 1 1/2 cup is 500 cal
• 72g carb
• 13g sugars, 10g fiber
• 10g protien