A one pot meal filled with hearty veggies and wholefoods. Gluten free and dairy free with a delicious basil cashew cheese on top. This really is the ultimate nutritious comfort food that’s easy to make any day of the week!

Ingredients:

1 diced  zucchini
1 diced red capsicum
1 diced carrot
250g of gluten free pasta (I used rice flour penne pasta but whatever you prefer is fine)
400g of red kidney beans (can be subbed with any beans you have)
1 cup of sliced mushrooms
1 cup of cherry tomatoes
2 cup of marina sauce
1 diced red onion
4 crushed garlic clove
1 tbsp of smoked paprika
1 tbsp of olive oil

Sauce:

4 crushed garlic cloves
1 cup of cashews
Juice of 1 lemon
1 tsp rock salt
1 tsp cracked pepper
1 cup parsley
1 cup basil
½ cup water

Method:

1. Bring a salted pot to boil and cook pasta for 10 minutes or by the instructions on the packet. Drain and set aside.
2. Bring a pan to medium heat with a tbsp of olive oil and sauté red onion for 3 mins.
3. Add mushroom, kidney beans, garlic, salt, pepper, smoked paprika and sauté for another 5 mins stirring occasionally.
4. Add zucchini, capsicum, carrot and stir through cooking for 5-7 minutes.
5. Add in tomatoes and the marina sauce stirring through. Simmer for 5 minutes.
6. Lastly add in the cooked pasta and stir through.
6. Combine garlic, cashews, lemon, salt, pepper, parsley, basil and water into a high-speed blender until smooth.
7. Serve the mixed ziti onto a plate adding the sauce on top to preferred taste.
8. Enjoy.  

Serves 3-4