Roasted Bell Pepper, Mushroom, and Walnut Pasta

Ingredients:

• 4 servings of whole grain, lentil, or chickpea spaghetti

• 1 cup reserved pasta water

• 2 Tbsp extra virgin olive oil

• 1 small red onion, finely chopped

• 2 stalks celery, finely chopped

• 2 garlic cloves, minced

• Pinch of salt

• 1 pint mushrooms (baby bella or button mushrooms), thinly sliced

• 1 red bell pepper, seeded and diced

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• ½ cup walnuts, roughly chopped

• 1 can diced tomatoes

• 1 Tbsp tomato paste

• 1 Tbsp balsamic vinegar

• 2 Tbsp soy sauce or tamari

• 2 Tbsp grated parmesan cheese (substitute with nutritional yeast for a vegan version)

• Salt and pepper to taste

• Chili flakes (optional)

Directions:

1. Cook pasta according to package instructions. Before draining, reserve at least 1 cup of pasta water. You will use this in the pasta sauce.

2. In a saucepan over medium heat, add olive oil, onion, celery and garlic and a pinch of salt. Sauté until the onion is translucent.

3. Roughly chop the walnuts. Add them to a small frying pan, and toast for 5-7 minutes, until golden brown, tossing every few minutes. Set aside.

4. Add the mushrooms and red bell pepper to the pan, along with rosemary and thyme. Cook for 5-7 minutes, until soft.

5. Stir in the tomatoes, tomato paste, soy sauce or tamari, balsamic vinegar, and pasta water. Allow to simmer for 10-15 minutes.

6. Add the toasted walnuts and parmesan cheese. Season with salt and pepper.

7. Stir the pasta through the pasta sauce, serve and enjoy!