This Spaghetti Sun Dried Tomato Almond Bolognese is a hearty, healthy and incredibly delicious dish. The sun dried tomatoes and almonds create the classic Bolognese texture. The nutritional yeast and miso adds an umami, while the parsley brings a freshness to the overall dish.
If you read my last post, you know that two of my best girlfriends came for a visit last week. It was one of those magical moments in time where I was able to feed my much needed girl time appetite. We had a pretty intensely fun filled couple of days! We spent our time perusing amazing restaurants, partaking in a good deal of wine and we topped it off with some much needed shopping therapy. We spent a lot of time having in depth conversations about spirituality and life! I so treasure our times together!
Speaking of friends, one of the things that I have noticed over the years is that I have whittled down the number friends that I connect with. I find it important to spend my time with people who inspire me. It can be hard to let go of old friends but there are times where it is the best thing to do. When you have a long history with friends, you can develop patterns of behavior that may not be necessarily healthy. The good news is that after a period of time and some individual growth a new healthy relationship can be sparked up with old friends.
A red Rioja pairs perfectly with this Bolognese.
Spaghetti Sun Dried Tomato Almond Bolognese
This Sun Dried Tomato Almond Spaghetti Bolognese is a hearty, healthy and incredibly delicious dish.
Ingredients
- 4 Large Tomatoes
- 2 Tablespoons Olive Oil - divided
- 1/2 Small Onion - minced
- 2 Tablespoons Dry Red Wine
- 1/2 Cup Raw Almonds - soaked over night - coarsely ground
- 3/4 Cup Sun-dried Tomatoes - roughly chopped
- 1/2 Cup Italian Parsley - leaves removed
- 1 Tablespoon + 1 1/2 Teaspoons Nutritional Yeast
- 2 Tablespoons Garbanzo Miso
- 1 Cloves Garlic
- 1 Tablespoon Lemon Juice
- 1 Teaspoons Paprika
- 1/4 Teaspoon Garlic Powder
- 2 1/2 Teaspoon Sea Salt - or to taste
- 1 Package Brown Rice Spaghetti or spaghetti of your choice
- Garnish Optional Asiago Cheese and Italian Parsely
Instructions
Almond Sun Dried Tomato Mixture
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Soak the almonds over night in filtered water.
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Drain the water and add the almond to a food processor. Pulse until it resembles a course crumble.
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Add in the sun dried tomatoes, parsley, yeast, miso, garlic, lemon juice, paprika and garlic powder.
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Pulse a few times then turn on until it becomes crumbly.
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Make sure to scrape the sides and bottom at least once. Set aside.
Sauce
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Cut the tomatoes in half and grate the cut side on a cheese grater into a large bowl. Discard the skins. Set aside.
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Add the onions to a sauté pan with 1 tablespoon of olive oil and sauté on medium-low heat.
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Continue to check the onions and cook until soft then add the wine.
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Cook until the wine is reduced and syrupy.
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Add in the tomato pulp and cook for about 15 minutes.
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Add the almond sun dried tomato mixture and stir well. Simmer on low for at least an hour
Recipe Notes
You might want to add water if the sauce if it gets too thick. I have added up to a 1/2 Cup.
