I’ll be the first to say that pasta never existed in my “healthy food” rolodex. It was a pleasure food with no nutrition (I assumed) – a food I ate occasionally and with restraint. As I sat down to a big bowl of this roasted tomato and walnut bolognese, I remembered how I might have felt about this delicious meal 15 years ago.
And with that I smiled and shovelled a big saucy fork full into my mouth.
My thought process on certain foods back then was complex – the result of incessant grooming about what a healthy woman should eat and a lack of knowledge about how to prepare meals that were tasty and good for me.
I’ve since rejected the former (wholeheartedly) and embraced the later and now turning my favourite foods into nutritional powerhouse meals that support my health is my absolute favourite thing to do. Because with the right ingredients, anything is possible in the kitchen.
Let me clarify my position. I believe there are no “good” and “bad” foods but living with MS has helped me see food as more than a human habit assigned to satisfy and entertain. Food is so so so much more.
It can delight (1000% YES) while also healing, nourishing, and fuelling.
This was the inspiration behind Plant-Based Delicious, my second and latest cookbook (for pre-order now!). It’s a message and truth I live daily. Because I am as serious as it gets about my health and as passionate about delicious recipes as any foodie! I don’t mess around with my dinner.
I must love it, and I’d like for it to love me back too. It’s possible!
This pasta is proof of that! It’s an easy recipe from the bonus e-cookbook you get when you pre-order Plant-Based Delicious.
The bonus recipes aren’t leftovers that didn’t live up to my standard. Rather they’re favourites that were left on the cutting room floor when I had far exceeded my word count. I picked those recipes babies up and had plans on giving them the spotlight in the next cookbook (OMG next book already…girl relax) but they were so connected and consistent with the healthy-delicious theme of Plant-Based Delicious that I decided to wrap them up into this bonus bundle.
You get the bonus e-cookbook by uploading your receipt here I also show you this in the video below. Pre-order bonus ends June 12!
And this pasta recipe is sooo damn good. It’s gimme-two-bowls good. In other words, you’ll have ZERO leftovers.
The zesty tomato sauce is made without any canned tomatoes. Instead, we roast cherry tomatoes until they’ve collapsed and are caramelized and we blitz them together with brain-healthy, anti-inflammatory walnuts along with some other pantry seasonings to make a 5-star sauce.
No pots, sputtering, or reducing necessary. YESSS!
It’s a brilliant act of culinary wizardry that results in a nutrient-rich, whole food pasta sauce that’s finger-licking amazing.
I’ve tossed this sauce with lentil pasta (I love this brand) to add a good dose of plant-based protein and I served it with a light handful of baby arugula. Enjoy!
Step by Step Summary for Roasted Tomato and Walnut Bolognese
Here's how to make this recipe
Roasted Tomato and Walnut Bolognese
- Food Processor
- 4 cups (600 g) cherry tomatoes
- 1 cup (100 g) walnuts, optional to soak for 4 to 6 hours
- 2 tablespoons (8 g) nutritional yeast
- 2 tablespoons (30 ml) fresh lemon juice
- 1 tablespoon (15 ml )balsamic vinegar
- 2 garlic cloves minced
- ½ teaspoon dried thyme
- ¼ teaspoon onion powder
- ½ teaspoon sea salt or to taste
- Black pepper to taste
- 12 ounces (340 g) dry brown rice, quinoa, or lentil penne or fusilli
- Preheat the oven to 425ºF and line a large baking sheet with parchment paper. Spread the tomatoes out on the pan and bake in the oven for 40 minutes or until the tomatoes are browned and sizzling.
- If you’ve soaked the walnuts, drain them, and discard the soaking water. Place the walnuts and roasted tomatoes (and any juices left on the pan) and all the remaining Bolognese ingredients in a food processor. Pulse a few times to combine and then process until a thick, but not completely smooth, texture is achieved. Set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to directions for al dente. Reserve ¼ cup of the pasta water then drain the pasta well and return to the pot.Add as much of the Bolognese as you want and toss. If you like it saucy, add all of it. Pour in a little cooking water if needed to loosen the pasta. Taste and reseason with salt and pepper and divide among bowls.
Your grocery list for this recipe
fresh lemon juice
spiralled pasta (legume, brown rice, whole wheat)