Recipes

Chilli California Walnut Pasta Bake

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Total Time

40 Mins

Serves

4

Serving Size

406 g

Prep Time	10 Mins
Cook Time	30 Mins
Total Time	40 Mins

INGREDIENTS

100 g California Walnuts plus 25g
300 g mushrooms
1 tbsp oil
2 cloves garlic crushed
1 tsp ground cumin
1 tsp chilli powder
400 g can chopped tomatoes
2 tbsp tomato puree
400 g can red kidney beans drained and rinsed
400 g can black beans drained and rinsed
2 tbsp chopped coriander
250 g pasta shapes
50 g vegan hard cheese finely grated
6 tbsp fresh breadcrumbs

PREPARATION

Preheat the oven to 200oC, gas mark 6.
Place 100g walnuts in a food processor and mix to give a coarse crumb. Repeat with the mushrooms and mix into the walnuts.
Heat the oil in a large saucepan and fry the walnut mixture and garlic for 5 minutes. Add the spices and cook for 1 minute.
Stir in the tomatoes, tomato puree and both beans and cook gently for 10 minutes, stirring occasionally. Season and stir in the coriander.
Meanwhile, cook the pasta shapes in boiling water for 11-12 minutes, drain and stir in the chilli mince, transfer to a baking dish. In a small bowl, mix together the cheese, breadcrumbs and remaining 25g chopped walnuts and sprinkle over the dish.
Bake for 15-20 minutes until golden.

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Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.