Gluten-Free Pasta (2 servings)
according to package instructions.
While the pasta is cooking, add
Raw Unsalted Walnuts (1/2 cup)
Carrots (1/4 cup)
White Mushrooms (1/4 cup)
Red Bell Peppers (1/4 cup)
Ground Turmeric (1 pinch)
Paprika (1 pinch)
Cayenne Pepper (1 pinch)
Salt (1 pinch)
Sun-Dried Tomatoes in Olive Oil (2 Tbsp)
, 2 tablespoons of the oil from the sundried tomato jar, and
Ground Black Pepper (to taste)
to a food processor. Pulse the mixture until it forms a crumbly mix.
Once everything is nicely pulsed and combined, add the mix to a wok or frying pan on medium heat with
Olive Oil (1 Tbsp)
. Add the
Tomato Sauce (1/2 cup)
and lightly cook until heated.
Serve warm over the cooked pasta and top with ground pepper. Enjoy!