4 servings of whole grain, lentil, or chickpea spaghetti
1 cup reserved pasta water
2 Tbsp extra virgin olive oil
1 small red onion, finely chopped
2 stalks celery, finely chopped
2 garlic cloves, minced
Pinch of salt
1 pint mushrooms (baby bella or button mushrooms), thinly sliced
1 red bell pepper, seeded and diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ cup walnuts, roughly chopped
1 can diced tomatoes
1 Tbsp tomato paste
1 Tbsp balsamic vinegar
2 Tbsp soy sauce or tamari
2 Tbsp grated parmesan cheese (substitute with nutritional yeast for a vegan version)
Salt and pepper to taste
Chili flakes (optional)
Cook pasta according to package instructions. Before draining, reserve at least 1 cup of pasta water. You will use this in the pasta sauce.
In a saucepan over medium heat, add olive oil, onion, celery and garlic and a pinch of salt. Sauté until the onion is translucent.
Roughly chop the walnuts. Add them to a small frying pan, and toast for 5-7 minutes, until golden brown, tossing every few minutes. Set aside.
Add the mushrooms and red bell pepper to the pan, along with rosemary and thyme. Cook for 5-7 minutes, until soft.
Stir in the tomatoes, tomato paste, soy sauce or tamari, balsamic vinegar, and pasta water. Allow to simmer for 10-15 minutes.
Add the toasted walnuts and parmesan cheese. Season with salt and pepper.
Stir the pasta through the pasta sauce, serve and enjoy!