Sun-dried tomato pasta sauce with walnuts and chipotle
A quick and simple vegan sun-dried tomato pasta sauce that packs all the punches in terms of flavour. Spiced with chipotle chillies, loaded with veggies and with a crunchy protein hit from the walnuts this sauce is a cut above.
Servings 4
Calories 140kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves of garlic crushed
- 1 medium carrot peeled and grated
- 400 g tinned chopped tomatoes
- ½ teaspoon chipotle chilli flakes or adjust to taste
- 4 sun-dried tomatoes finely chopped or use 1-2 tablespoons sun-dried tomato paste
- 40 g walnuts crumbled
- 1 tablespoon chopped flat leaf parsley
- Salt to taste
Instructions
- Heat the olive oil in a medium saucepan over a medium-high heat.
- Add the onion, stir then reduce the heat to low and cover. Sweat for 10 minutes, stirring occasionally, then remove the lid.
- Now add the crushed garlic and continue frying for a further minute.
- Next put the grated carrot, chopped tomatoes, chilli flakes and sundried tomatoes into the pan and stir well.
- Bring to the boil, then reduce the heat and simmer for ten minutes.
- Put the walnuts into the pan and allow to warm through.
- Finally add the chopped parsley and season with salt to taste.
- Serve with the pasta of your choice.
Notes
Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 140kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 171mg | Potassium: 413mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2952IU | Vitamin C: 15mg | Calcium: 61mg | Iron: 2mg