Walnut Pasta

Walnut Pasta

Ingredients:
1 cup/240 ml white wine
2 garlic cloves, sliced

Directions:
1
¼ cup/50 g silken tofu Bring a large pot of water to a boil. In a large frying pan
over high heat, warm the oil and add the onions, celery,
½ cup/55 g chopped
walnuts and carrot. Sauté to soften the vegetables, 5 minutes. Add
the broccoli, tomato, wine, and garlic. Bring to a boil, then
½ tsp salt
reduce the heat and simmer until the pan is almost dry.
Soy creamer (optional)
2
While the sauce simmers, put the tofu in a food processor
8 oz/225 g dried whole-
or blender and puree it until smooth. Carefully transfer the
wheat/wholemeal rotini
sauce to the food processor or blender and add the walnuts
4 and salt. Put the lid on and hold it down with a folded kitchen
SERVES
towel so that no splatters will burn you. Puree the sauce, add-
ing soy creamer if it is very thick.
3
Cook the pasta in the boiling water according to the pack-
age directions and drain. Return the sauce to the frying pan,
add the hot pasta, and toss. Serve hot.
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MAIN
COURSES
Tequila does two things in this pasta—adds its own
3 large jalapeños
flavor and then performs the alchemy of bringing
6 oz/170 g dried orzo
out flavors from the other ingredients. Reposado
2 tbsp extra-virgin olive oil
means the tequila is aged, giving it more flavor for
8 oz/225 g seitan,
cooking. This is modeled after a South American
drained and sliced
dish, and it is a nice one to serve alongside other
1 large red bell pepper/