Quick Vegan Creamy Pasta and Vegetables

I adapted this recipe from a great cookbook called Vegan yum yum written by the blogger of veganyumyum.com. The original recipe is called Super Quick Tomato Basil Cream Pasta and is excellent.  Since it is winter and basil is not in season I decided to add fresh mixed vegetables to create a quick and tasty meal.  The cashews give the tomato sauce a creamy taste and I added a vegan vegetable bouillon cube. From start to finish this meal took less than 30 minutes.

Ingredients

2 tbs tomato paste
3/4 cup raw cashews
16oz can plum tomatoes
1 tbs olive oil
1 tbs fresh pressed garlic
1 vegan vegetable bouillon cube
1/2 box linguine
3 cup each of broccoli florets
2 carrots chopped
1 red pepper chopped
2 cups green beans
2 medium shallots

Wash vegetables, sauté shallot in olive oil, add vegetables to
pot

Cook until tender

Add cashews, tomato products, garlic, bouillon cube in a blender
then add the sauce to a pot

Cook pasta and add to sauce. Reserve 1cup of pasta water to thin
sauce if necessary

Add vegetables and enjoy