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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

  1. Soak the almonds over night in filtered water.
  2. Drain the water and add the almond to a food processor. Pulse until it resembles a course crumble.
  3. Add in the sun dried tomatoes, parsley, yeast, miso, garlic, lemon juice, paprika and garlic powder.
  4. Pulse a few times then turn on until it becomes crumbly.
  5. Make sure to scrape the sides and bottom at least once. Set aside.

Sauce

  1. Cut the tomatoes in half and grate the cut side on a cheese grater into a large bowl. Discard the skins. Set aside.
  2. Add the onions to a sauté pan with 1 tablespoon of olive oil and sauté on medium-low heat.
  3. Continue to check the onions and cook until soft then add the wine.
  4. Cook until the wine is reduced and syrupy.
  5. Add in the tomato pulp and cook for about 15 minutes.
  6. 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.