Mexican Fettuccine
 
 
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!
Author:
Ingredients
  • 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
Directions
  1. 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.
  2. Top individual servings of pasta with the sauce, a dollop of Tofutti sour cream, cilantro and green onions. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2011/03/08/mexican-fettuccini/