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Roasted walnut sauce with pasta

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A few days ago I heard an interesting feature on the radio our about our everyday food. It can be such a tricky thing! But maybe my vegan roasted walnut sauce with pasta could work?

There is a one program on Swedish radio that I love more than anything else, its called Menu. It’s really unbelievable how many angles the reporters can manage to find on the subject food! Thank god for radio on internet, love every episode with the interviews and features.

Anyway, the episode from September the 21st, was about people with a lack of interest in cooking (say what ?!) and how to solve the dinners during the week . Let’s just say I had a AHA-experience. Yes, there are actually people who doesn’t like to be in the kitchen and don’t want to spend time creating new magic in pans and pots. Yes, of course. I knew that. But not in my world… Nooooo.
So, I just had to spend some time thinking about the everyday food. How do I solve it and how do YOU solve it?
My recipes tend to take some more time to make. Simply because I like to spend time in the kitchen but perhaps I should focus a bit more on the everyday food on the blog? What do you think? What do you miss? What would you like to see more of?

For today I have prepared a recipe for a quick dinner. Yes, I can too :0)
I make a delicious, creamy sauce with roasted walnuts and mushrooms. I prefer to eat it with some spiralized vegetables instead of traditional pasta but that’s of course up to you.
Oh and by the way, if you have sauce left, it taste a wonderful on a sandwich the day after!

Let’s get started!

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Roasted walnut sauce with pasta

For 2 persons
Ingredients
1 dl walnuts plus 1/2 dl unsalted macadamia nuts
1 yellow onion
150 grams of mushrooms (preferably the brown ones)
2 cloves of garlic
2 tablespoons of coconut oil to fry in
2 dl unsweetened cashew milk or other plant-based milk
2-3 tablespoons of tamari
The lemon juice of 1/2 lemon
Salt and pepper

Instead of traditional pasta
1 big carrot and 1 courgette

1 apple
Chopped parsley

How do I do it?
1. Prepare the spiralized vegetables. Clean, peel if needed and spiralize the veggies in the shape you prefer. If you don’t have a spiralizer, you can also peel the vegetables with a cheese slicer. Add everything to a bowl for later. Chop the parsley finely, take some stalks as well. They have so much flavor!
2. Roast the walnuts and macadamia nuts / cashews in a dry frying pan until golden brown. Add them to a bowl and allow to cool.
3. Peal and cut the onion in slices about 0.5 cm thick. Slice the mushrooms and garlic fine.
Melt some coconut oil into a deep-frying pan and brown the onion on low heat for about 7 minutes until they are completely soft and transparent. Add the sliced ​​mushrooms and garlic to the pan and cook on low heat until everything is soft.
Pour half of the mix into a bowl and set aside for later.
4. Add the roasted walnuts and macadamia nuts to the pan and add the milk to the pan. Let it come to a boil and cook for a few minutes. Stir occasionally.
Prepare the apple by cutting it into thin slices and set aside until serving.
5. Pour everything from the frying pan into a mixer. Mix until you have a nice, creamy sauce.
6. Pour the sauce back to the pan with the remaining onion mix. Season with salt, pepper, tamari and lemon juice. Warm the sauce again carefully. Don’t let it come to a boil!
7. Serve the sauce with the vegetable pasta together with a thinly sliced ​​apple and finely chopped parsley. Some drips of olive oil on top makes it complete.

This recipe is free from gluten and lactose.

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