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A creamy tomato one pot pasta made with sundried tomatoes and asparagus.
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4.75 from 12 votes

Creamy Tomato One Pot Pasta

Gluten free pasta is simmered in a vegan creamy tomato sauce, and then topped with lots of sautéed veggies. Make this spicy or not -- we love this with some red chili flakes! Make this meal when you have a hungry family ready for a meal, as it does not hold well after being made. Serve this hot right after simmering!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 553kcal


  • 1 8 ounce gluten free pasta *corn/quinoa blend recommended
  • 1/3 cup cashews soaked overnight, or in hot water for 30 minutes
  • 1 15 ounce diced tomatoes
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon red chili flakes optional, if spicy pasta is desired
  • 2 1/2-3 cups water

Sautéed Vegetables

  • 1 tablespoon olive oil
  • 1 red onion sliced thinly
  • 2 cloves garlic minced
  • 1/2 pound asparagus trimmed
  • 1/2 pound broccolini trimmed
  • 1 cup carrots peeled and sliced
  • 1/2 cup Fruit Bliss Tomato Halves *sundried tomatoes


  • Soak cashews overnight. If you don't have time for this step, add boiling water on top of cashews, and soak for 30 minutes. Drain before using.
  • Add soaked cashews, diced tomatoes, tomato paste, salt, cumin, oregano, dried garlic, onion powder, and optional chili flakes, to a blender. Blend on high speed until very smooth. Set aside.
  • In a large skillet over medium high heat, add olive oil, onions, and garlic. Saute for 5-7 minutes until just beginning to brown. 
  • Add the carrots, broccolini and asparagus (or desired veggies) to the pan, and saute for another 5 minutes, until tender. Set veggies aside.
  • In the same pan, add 2 1/2 cups of water, the pasta, and the creamy tomato sauce. Stir together to keep the pasta from sticking.
  • Simmer the pasta in the sauce for 12-14 minutes, until pasta is done to liking. Use the other 1/2 cup of water to thin out if necessary. I like the sauce on the thinner side, so I use the full 1/2 cup.
  • Top the pasta with veggies and serve immediately -- the pasta will continue to cook in the sauce if it isn't served right away.



Calories: 553kcal | Carbohydrates: 100g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Sodium: 615mg | Potassium: 427mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6945IU | Vitamin C: 61.4mg | Calcium: 97mg | Iron: 4.7mg