This sauce is very versatile. It reminds me of Bolognese sauce but this one is vegan, and has a better nutrient profile.
Walnuts are a wealth of the good kind of fats – polyunsaturated fats, which are better for you than saturated fats. They also have a high amount of omega-3 fatty acids.
On the other hand, sweet potatoes are high in fiber and Vitamin A which is important for normal vision, the immune system, and helps your organs work properly.
- 250g pasta of your choice (I used rigatoni)
- 1 tbsp olive oil
- 1 onion, thinly diced
- 1 garlic clove, grated
- 1 sweet potato, diced
- 100g walnuts, crushed
- 400g tomato sauce
- 2 tbsp soy sauce
- 2 tbsp tomato purée
- 1/2 tsp sage
- 1/2 tsp rosemary
- 1 tsp paprika
- Fresh basil
- Salt and black pepper
- Sauté onion and garlic until soft and fragrant.
- Add sweet potato and walnuts and cook for 5-10 minutes, stirring occasionally.
- Add the tomato sauce, soy sauce, tomato purée and the remaining spices and stir for a few more minutes.
- Cook on a medium-low heat for another 10 minutes. In the meantime cook your pasta.
- Add the fresh basil to the last minute of cooking and stir.
- Add your pasta to the sauce, combine well and serve.
It is very important that you dice the ingredients finely, especially the sweet potato as it’s the ingredient which needs more cooking time.
This recipe works very well as a baked pasta dish. All you need to do is to put your pasta and sauce into a baking dish and bake till top is crispy. Top with cheese of your choice.
Also, you can use the sauce to stuff eggplants or marrows. Just top your stuffed vegetable with your favourite cheese (I used vegan cheddar) and bake.
All the dishes I mentioned are simple and hassle-free so they can be made in advance. Very ideal option if you’re hosting a small family lunch/dinner during festive season.
These dishes were tried and tested and given great reviews by vegans and non-vegans alike, so rest assured that all tummies shall be happy and full!