Ryan and I had this for dinner tonight and it was delicious!!! It's called "Nutty Pasta Toss" and the recipe is adapted from The Garden of Vegan by Tanya Barnard and Sarah Kramer.
The recipe is for 2 people, so just be sure to multiply the ingredients for the number you are serving.
dry pasta for 2 (I used whole wheat penne)
1/4 cup of nuts (your choice, but I used peanuts)
2 tbsp fresh flat leaf parsley
2 cloves garlic
1 cup vegetable stock
1/4 tsp salt
1/4 tsp pepper
1 tbsp lemon juice
1 small zucchini sliced, then cut the slices in half (recipe calls for half, but we love zucchini)
12 cherry tomatoes
1 tbsp flax oil
Boil the pasta. While it's boiling, in a blender or food processor, blend the nuts, parsley, and garlic. Add the stock, salt, pepper, and lemon juice and blend again. In a large saucepan on medium-high heat, cook the zucchini, tomatoes, and nutty sauce until zucchini is cooked through. Drain pasta and toss with the sauce and flax oil.
If we would change anything at all, we might throw in some canned artichoke. Otherwise it was extremely tasty and very filling! Enjoy!
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