1/3 cup unsalted cashews, soaked overnight
14 1/2 ounce can diced tomatoes, undrained
2 tablespoons tomato paste
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/4 cup olive oil
1 medium red onion, thinly sliced
1/2 pound fresh asparagus, trimmed, cut into 2 inch pieces
1/2 pound broccoli spears cut in 3 inch pieces
1 cup sliced fresh carrots
2 1/2 to 3 cups water
8 ounces uncooked spiral 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.
Remove from pan and set aside. In same pan, add tomato mixture and cook 2 minutes. Add water and pasta.
Bring to a boil. Reduce heat and simmer until pasta is al dente, 10 to 12 minutes. Adding water if necessary and stirring occasionally. Stir in the cooked vegetables and toss to coat. Serve immediately. Makes 4 servings.