Mexican Fettuccini

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 fettuccini

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!

Comments

Leave a Reply