- 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.
- 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.
- 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.
- To serve, mix into freshly cooked pasta, sprinkle with the remaining walnuts and parsley and serve immediately.
From Sarah Browns Vegetarian Cookbook