With Father's Day around the corner we thought we would showcase a recipe that is hearty and warming and perfect for spoiling your dad.
This pasta recipe is rich and meaty and delicious served alongside a garden salad.
It is also an extremely versatile recipe that is created using predominantly pantry staples meaning it is perfect when you have little in the fridge.
As the cream sauce is made from nuts and water and not cream, it is naturally dairy free. We have included all the substitutes that can be made in the recipe note section below, including how to make it gluten free and/or vegan friendly if required.
This recipe is loaded with protein, good fats and healthy carbs and using a high speed blender, such as the MOD Blend Pro, means you do not need to soak the nuts beforehand, making it a quick recipe to throw together.
If you feel like treating your dad to the ultimate breakfast as well, try out our orange spiced french toast! Load it up with caramelized banana, bacon and maple syrup - it is the ultimate breakfast to say "I love you Dad".
1 cup raw walnuts (see recipe notes for alternatives)
1 cup filtered water
For the rest of the dish:
1 TBSP olive oil
1 red onion, diced
1 TBSP garlic powder
1 zucchini, chopped into half moons (see recipe notes for alternatives)
2 sausages, any variety (see recipe notes for alternatives), sliced
10 button mushrooms, sliced
1 jar of marinara sauce
Pasta of choice, enough to serve 4 people (gluten free if required)
Chilli flakes, parmesan and extra virgin olive oil, to serve
Directions
For the cream sauce:
Add the walnuts and water to your blender jug and using the touch slide, slowly increase the speed until a creamy and smooth sauce is formed. Set aside.
For the rest of the dish:
Add the oil to a large fry pan. Once hot, add the onions and cook until softened, about five minutes.
Add in the garlic powder, stir and cook for a minute longer.
Add in the zucchini, sausage and mushrooms and cook until browned and softened.
Pour in your marinara sauce and bring to a low simmer. Simmer for 10-15 minutes until the sauce is thickened and flavourful. Taste and add salt and pepper to taste.
While the sauce is simmering, prepare your pasta according to packet instructions.
Once it has been simmering for 10-15 minutes, add in your cream sauce and stir to combine. Taste again and adjust as needed.
To serve, divide pasta between four pasta bowl and load on your chunky creamy tomato sauce. Garnish with chili flakes, grated parmesan and a drizzle of extra virgin olive oil.
Recipe Note
Variations and Substitutions:
Sausages can be switched out for cooked or tinned lentils, plant based sausage or mince, or simply extra veg - chunks of eggplant, sliced red capscium or extra mushrooms would all work well.
Zucchini can be switched out for capscium, eggplant or extra mushrooms.
Walnuts can be switched out for nut or seed you have on hand. Cashews, almonds, brazil nuts will all work great.
For an extra hit of greens, feel free to add in a handful of shredded kale or baby spinach after you've added the cream sauce.
