INGREDIENTS
(serves 4)
60 g of walnuts
¼ tsp of salt
100 g of soya mince
1 tsp of vegetable stock powder
2 tbsp of oil
2 small onions, peeled and diced
1 clove of garlic, peeled and finely chopped
2 tbsp of tomato purée
2 x 400 g of cans tomatoes
50 ml of red wine
1 tbsp of agave nectar
2 tbsp of dried oregano
400 g of spaghetti
Fresh basil leaves, for garnish
METHOD
Heat a frying pan and dry fry the walnuts until browned. Remove from the heat and allow to cool slightly. Place in a food processor with the salt and grind coarsely.
In a bowl, mix the soya mince, stock powder and 300ml boiling water. Allow to soak for 10 mins. Drain in a sieve and press out any liquid.
Heat the oil in a saucepan and sauté the onions, garlic and soya mince for 5 mins. Stir in the tomato purée, then add 100ml water and the tomatoes, breaking them up with a wooden spoon. Add the red wine, agave nectar and oregano and stir. Season with salt and black pepper and simmer for 15-20 mins.
Cook the spaghetti in boiling salted water according to the pack instructions. Drain and toss with the sauce. Garnish with the walnuts and basil leaves.
For more recipes, go tohttp://recipes-plus.co.uk/inspiration/collections