Creamy Tomato Veggie Pasta
In a blender, puree the drained cashews and next 7 ingredients until smooth. Set aside. In Dutch oven or large skillet, heat oil over medium heat. Add onion. Cook and stir until browned, 4 to 5 minutes. Stir in garlic, cook 1 minute longer.
Add asparagus, broccoli and carrots. Cook until tender, 10 to 12 minutes.
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