Serves 4

 

Ingredients

 

• 1 bag of spaghetti (I used brown rice pasta)

• 1/2 cup raw walnuts, chop and toast

• 1 tsp. coconut oil

• 1/2 yellow onion

• 2 cloves garlic

• 1/4 cup mild salsa (I use Frontera gourmet salsa)

• 3 Tbsp. nutritional yeast

• 1/2 can of diced tomatoes with liquid

• 1/4 cup fresh chopped basil

• 3 tbsp Mrs. Dash seasoning

• 2 Tbsp. cold-pressed organic virgin olive oil

• 2 Tbsp. sunflower seeds

• A dash of Celtic Sea Salt

• 1 tsp. Chia seeds

• green onion, chopped, for garnish (optional)

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What to do

 

Preheat oven to 350 degrees. Mince garlic and onion in a large pan and fry on low heat in coconut oil until soft. Chop walnuts and place on a cookie sheet and bake in the oven for 5 minutes. Stir half way through. 

 

Cook pasta according to package directions.

 

While pasta is cooking put nutritional yeast, basil and the 1/2 can of tomatos with juice in the blender and blend on high for 30 seconds. This is the start of the sauce. Pour sauce into the pan with onion and garlic and heat up.

 

Add walnuts, sunflower seeds, salsa and Mrs. Dash seasoning to the pasta sauce and continue to heat. Stir often.

 

When pasta is cooked, remove from heat, drain and rinse with cold water and then add olive oil to pot. Stir and then pour into sauce. Toss. Serve onto dishes. Sprinkle sea salt, chia, green onion and nutritional yeast on top. Yum!