Vegan Spaghetti Bolognese

Cook the Gluten-Free Pasta (2 servings) according to package instructions.

While the pasta is cooking, add Raw Unsalted Walnuts (1/2 cup) , Carrots (4 Tbsp) , White Mushrooms (4 Tbsp) , Red Bell Peppers (4 Tbsp) , 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.