Roasted Tomato and Walnut Bolognese
Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
This is anti-inflammatory pasta that will make you rethink how to make a pasta sauce! It's healthy, flavorful, and easy to make! Saoking the walnuts is optional but can help with processing and digestion.
Equipment
- Food Processor
Ingredients
BOLOGNESE
- 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
PASTA
- 12 ounces (340 g) dry brown rice, quinoa, or lentil penne or fusilli
Instructions
- 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.
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