Monday, June 6, 2011

Tomato Walnut Basil Pasta

My friends Kristin and Eric made this sauce while I was visiting them in Boston recently.

This recipe comes from the "Oh She Glows" blog, the home of many delicious vegan recipes.

This is so easy to make that I could go without buying another jar of tomato pasta sauce.

My version

Tomato Walnut Basil Pasta
Yield: 3.5 cups sauce 

One 28oz can crushed tomatoes
2 T. extra virgin olive oil
1/2 medium onion, diced (1 C. diced)
3 garlic cloves, minced
1 t. dried oregano
Pinch red pepper flakes
1/2 C. packed fresh basil leaves (one package of basil, like Jacob's Farm Organic)
1 t. kosher salt, or to taste
Freshly ground black pepper, to taste
1/2 C. nutritional yeast
2 large handfuls spinach, roughly chopped
1/2-3/4 C. walnuts, roughly chopped
Pasta of your choice

Chop onion and garlic. In a large skillet, heat olive oil. Add the onion and cook over low-medium heat for about five minutes. Add minced garlic and cook on low for another 4-5 minutes until the onion is translucent. Add oregano, red pepper flakes, salt and black pepper. Stir well. Cook on low for a few minutes. Add crushed tomatoes, chopped basil and nutritional yeast. Stir. Bring to a low boil and then simmer on low for about five minutes. Start the pasta. Stir in chopped walnuts and spinach. Cook for about 10 minutes on med-low. Serve over pasta and garnish with basil leaves and additional walnuts.

Makes about 3.5 cups sauce (equivalent to one jar of pasta sauce plus a serving).

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