Cook the Gluten-Free Pasta (2 serving) according to package instructions.
While the pasta is cooking, add Raw Unsalted Walnuts (1/2 cup), Carrot (1/4 cup), White Mushroom (1/4 cup), Red Bell Pepper (1/4 cup), Ground Turmeric (1 pinch), Paprika (1 pinch), Cayenne Pepper (1 pinch), Salt (1 pinch), Sun-Dried Tomatoes in Olive Oil (2 tablespoon), 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 tablespoon). Add the Tomato Sauce (1/2 cup) and lightly cook until heated.
Serve warm over the cooked pasta and top with ground pepper. Enjoy!