Serves 2-3

  1. Heat 15ml (1 tbsp) of the oil and gently fry the onion, garlic and spices for 3-4 minutes until the onion begins to soften.
  2. Add the mushrooms, cover and cook over gentle heat for 10 minutes, stirring occasionally. Add the tomatoes and tomato puree, season and cook for another 10 minutes.
  3. In a separate pan, heat the remaining oil and fry the chopped walnuts gently for 4-5 minutes until lightly browned. Stir half the walnuts into the sauce.
  4. To serve, mix into freshly cooked pasta, sprinkle with the remaining walnuts and parsley and serve immediately.

From Sarah Browns Vegetarian Cookbook

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