200 g or 1/2 lb tomatoes - baked, peeled and grated w/
2 tablespoon basillicum (basil)
2 tablespoon olive oil
1 cup walnuts
250-300 g or cup 3/4 lb cream schmeese (dairy free)
1 teaspoon balsamic vinegar
salt to taste
red pepper powder (sweet or hot acc. to personal preference)
pine nuts (optional)
2-3 cloves garlic
100g or 1/4 lb spaghettini
Bake tomatoes and grate them and mix with the herbs. Set aside.
Grind the walnuts and mix with the cream schmeese. Add pressed garlic, vinegar, salt, pepper and pine nuts (if using them) and mix well. Set aside.
Boil the spaghettini and when done, rinse them and move to a large bowl. Top with walnut-cream schmeese mixture and top that with tomato sauce.
Buono appetito!