1 1/2 cups California walnuts
1 1/2 cups quartered baby bella mushrooms
12 oz. spaghetti noodles
1 tablespoon olive oil
1 tablespoon minced garlic
1 medium yellow onion, 1/4-inch diced
1 32-oz jar marinara sauce
1 1/2 cups 1/4-inch diced zucchini
Fresh snipped basil
Vegan Parmesan cheese
Pulse together walnuts and mushrooms in a food processor until fairly finely chopped, being careful to not over process.
Cook pasta in boiling water according to package directions.
While pasta is cooking, heat oil in a very large nonstick skillet. Add onion and garlic and cook over medium-low heat for 8 minutes or until onions are golden, stirring occasionally. Add walnut mixture and increase heat slightly; cook for 5 minutes or until mushrooms are lightly browned, stirring frequently. Add zucchini and cook for 2 minutes more.
Add marinara sauce and bring to a simmer over low heat. Cover and cook for 5 minutes more.
Drain pasta* and place in a large bowl. Add hot pasta sauce and toss to coat as evenly as possible. Serve immediately garnished with vegan Parmesan and basil, if desired.
*Save some of the pasta water to add to the final dish if you prefer a thinner sauce.
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