Hearty, aromatic pasta with walnuts, tomatoes and peas. Healthy, quickly made and very versatile. Perfect for every day, vegan, gluten free option and full of healthy ingredients.
Preheat the oven to 160 degrees Celsius (180 degrees Celsius top-bottom heat) and line a baking tray with a baking mat or baking paper. Spread walnuts on top, place in oven and roast for 10 minutes. Remove from the oven, let cool slightly and grind in a blender. NOTE: Depending on how coarse or fine the flour should be, vary individually.
100 g Walnuts
Cook pasta of choice (according to package directions) and set aside.
500 g Pasta of choice
FOR THE SAUCE Provide a large pot and let the olive oil get hot.
30 ml Olive oil
Add the onion and sauté until translucent. Add garlic granules, Italian herbs, paprika powder and continue to sweat. Add in ground walnuts and stir to combine.
120 g red onion, 1 tbspn Garlic granules, 2 tbspn Italian herbs, 1 tbspn Paprika powder, 100 g Walnuts
Deglaze with the tomato passata and stir in green peas. Yes according to the thickness of the sauce add a little water. Add coconut blossom sugar and salt and simmer with the lid closed for 15 minutes over medium heat. Season to taste and serve with pasta of choice.
600 ml Tomato passata, 150 g green peas, 1 tbspn Coconut blossom sugar, Salt
Divide among plates. Garnish with parmesan and fresh parsley and enjoy!
Vegan parmesan, Fresh parsley
NOTE: If you like, you can cook only two or three servings of pasta and freeze the rest. Sauce (without pasta) keeps up to 4 days in an airtight container in the refrigerator. Heat in a pot with a little water or in a steamer.