This soup gets its creamy texture from walnut cream and has a fresh basil flavor.
2 tablespoons olive oil
1 chopped cup onion
1 teaspoon chopped garlic
2 cups vegetable stock
1/2 teaspoon kosher or sea salt, or to taste
1/2 teaspoon sugar
1 (28-oz.) can crushed tomatoes
Pepper to taste
2/3 cup California walnut cream
3 tablespoons chiffonade fresh basil
California Walnut Parmesan
Heat oil In a large sauce pot over medium heat. Add onions and garlic and sauté for 5 minutes.
Add vegetable stock, salt, sugar and tomatoes; cover and cook over low heat for 40 minutes. Season with pepper.
Add basil and puree with stick blender until very smooth.
Stir in Walnut Cream and garnish with additional basil and Shaved Walnut Parmesan.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
Looking for more bite-sized goodness? Try our Parmesan Clusters or Walnut, Cranberry & Spinach Bites!
Looking for more bite-sized goodness? Try our Parmesan Clusters or delicious Waldorf Wraps!
