Soak the cashews in water for 2 hours before making the dish.
½ cup Cashews
Bring a pot of water to a boil on the stove top and prepare the brown rice pasta according to packaging instructions.
4 oz Brown Rice Pasta
Meanwhile, place a pan on medium heat and add the olive oil, onions, garlic and red pepper, all finely chopped. Sauté until the red peppers and onions become translucent.
1 tbsp Olive Oil, ¼ cup Onions, 1 clove Garlic, 2 cup red Pepper
In a blender, combine the diced tomatoes, drained cashews, sun dried tomatoes and the sautéed vegetables. Blend until creamy.
2 cup red Pepper, 4 Tomatoes, 1 cup Canned Tomatoes, ½ cup Cashews, 1 tbsp Olive Oil, ¼ cup Onions, 1 clove Garlic
Once the pasta is complete, drain and add to a bowl with the creamy tomato sauce. Combine well and serve with fresh parsley on top.
pinch Sea Salt and Pepper, 1 tbsp Parsley