Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1½ cups walnuts
  • 1 large onion, chopped
  • 4 celery ribs, chopped
  • 2 large carrots, peeled and chopped
  • 6 cloves garlic
  • ΒΌ cup extra virgin olive oil
  • 1 (6 ounce) can tomato paste
  • 1 (28 ounce) can whole San Marzano tomatoes
  • ¼ teaspoon nutmeg
  • 3 cups vegetable broth
  • 1 cup plant based heavy cream
  • Salt and freshly ground black pepper, to taste
Instructions
  1. In the bowl of a food processor, pulse walnuts until finely chopped. Remove from food processor. Set aside.
  2. Add chopped onions, celery, carrots, and garlic cloves to the food processor and pulse until finely chopped. Set aside.
  3. Heat olive oil in a large sauce pan or dutch oven. Add finely chopped vegetable mix, and cook, stirring, until vegetables are soft and fragrant, about 10 minutes. Add in walnuts, and cook, stirring, about 1-2 minutes until fragrant. Add tomato paste and stir until vegetables are coated. Cook, stirring, for 2 minutes. Add San Marzano tomatoes, gently crushing the whole tomatoes with the back of your mixing spoon as you mix them into the vegetables (they will continue to break down as they cook with the sauce). Add nutmeg and vegetable broth, stirring to combine. Reduce heat to a simmer.
  4. Cook, stirring occasionally, on a low simmer until sauce is thickened and flavorful, about 2-3 hours. Finish the sauce by adding the plant-based heavy cream and stir to combine. Season with salt and pepper, to taste. Serve with cooked pasta of choice.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/3855-2/