2 tablespoons + 2 teaspoons olive oil, divided
1-1/4 cups (150g) pinenuts, toasted
1-3/4 cups (200g) sundried tomatoes in oil
1 tablespoon balsamic vinegar
1 tablepsoon fresh mint
3 cloves garlic, divided
handful fresh basil
1 red onion, finely diced
1 (14-ounce) can diced tomatoes
1/2 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
fresh penne pasta, cooked
1. Toast Pinenuts: In a small pot over medium-low heat, combine 1 teaspoon olive oil and pinenuts; heat until pinenuts are lightly toasted, stirring occassionally. Be careful not to burn as they heat up quickly.
2. In a food processor, combine the toasted pinenuts,2 tablespoons olive oil, sundried tomatoes, balsamic vinegar, mint, 2 cloves garlic, and basil; pulse-blend (stop & start/slow & speed up) until the mixture forms a fine texture (minced, but not pureed).
3. Heat small pot up again with 1 teaspoon olive oil. Add 1 clove garlic and red onion; cook until golden. Stir in diced tomatoes and paprika; cook for 5 to 10 minutes, or until heated through.
4. Transfer the mixture in the food processor into the pot. Add salt and pepper, and stir thoroughly to combine; cook for 15 to 20 minutes, stirring occassionally, or until suitably thickened. Serve ontop of cooked penne pasta!
This recipe comes fresh from Australia and is the best way to make a fresh, delicious, totally vegan spaghetti bolegnese. You can throw in some carrot, celery, capsicum, fresh tomato chunks, anything you're used to making with bolegnese. Personally I love it how it is, and it is by far the best spaghetti bolegnese you will find anywhere. Guaranteed.