Ingredients
Scale
- 350 g/12 oz pasta of your choice (I used a GF fusilli)
- 4 large onions
- 3 cups of fresh spinach
- handful of chopped toasted walnuts
For the walnut cream:
- 1/2 cup of walnuts
- 1,5 tsp white miso paste
- 1,5 tsp tomato paste
- 2 tbsp nutritional yeast
- 1 lemon, juice
- 1 tsp apple cider vinegar
- 1 clove of garlic
- 5 fresh sage leaves
- pepper
Instructions
- Prepare pasta according to package instructions.
- Meanwhile add walnuts, miso, tomato paste, nutritional yeast, lemon juice, vinegar, garlic, sage and pepper to a blender with about 1/2 cup of water and blend until completely smooth.
- Slice onions thinly. Place them in a saucepan and sauté over medium heat for about 10 minutes or until they turn brown and translucent. Stir frequently and add 1-2 tablespoons of water at a time to prevent sticking. You can also use 1-2 tablespoons of vegan butter if you prefer.
- Add spinach, walnut cream and drained pasta and stir well to combine. Cook for one more minute and season with salt and pepper.
- Serve with toasted walnuts on top. Enjoy!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: Vegan