I’ve had some sun-dried tomato pasta in the pantry for a while, so I decided it was high time to do something with it, but any type of pasta will do for this meal. After taking his first bite, The Husband remarked, “Now that’s a smorgasbord of flavors!” It was definitely flavorful and it seemed to gather steam with every bite!
INGREDIENTS:
8-oz sun-dried tomato fettuccine
1/2 C walnuts, chopped
1/2 C salsa
2 C spinach, chopped
1/2 C black olives, sliced
2 Tbs olive oil
2 Tbs nutritional yeast flakes
2 Tbs water
Salt and pepper, to taste
2 green onions, sliced
Tofutti sour cream
Cilantro
DIRECTIONS:
Cook pasta according to package instructions. In the meantime, in a medium sauce pan, toast the walnuts for about 3 minutes. Add the salsa, spinach, black olives, olive oil, nutritional yeast flakes, water, salt, and pepper. Combine well and let simmer on a low heat until spinach has cooked down and everything is heated through.
Top individual servings of pasta with the sauce, a dollop of Tofutti sour cream, cilantro and green onions. Enjoy!
- 8-oz sun-dried tomato fettuccine
- ½ C walnuts, chopped
- ½ C salsa
- 2 C spinach, chopped
- ½ C black olives, sliced
- 2 Tbs olive oil
- 2 Tbs nutritional yeast flakes
- 2 Tbs water
- Salt and pepper, to taste
- 2 green onions, sliced
- Tofutti sour cream
- Cilantro
- Cook pasta according to package instructions. In the meantime, in a medium sauce pan, toast the walnuts for about 3 minutes. Add the salsa, spinach, black olives, olive oil, nutritional yeast flakes, water, salt, and pepper. Combine well and let simmer on a low heat until spinach has cooked down and everything is heated through.
- Top individual servings of pasta with the sauce, a dollop of Tofutti sour cream, cilantro and green onions. Enjoy!
What a great idea! Sounds great and simple too.