This Vegan Walnut Basil Pasta is so meaty, full of flavor and ready in less than 30 minutes. Can be made gluten-free with pasta of your choice and is the perfect plant-based weeknight dinner!
In a large pan, saute the red onion, green onion, and garlic in the oil over medium heat for 5 minutes NOTE: I just used broth here instead of the oil.
Add the tomatoes, walnuts, tomato pastes, Italian herbs, and salt to the pan and cook for 5 more minutes. The tomatoes should add enough liquid, but feel free to add a few tablespoons of water or vegetable broth if necessary. Add the fresh basil last.
Transfer to a food processor and pulse the sauce with the dates (you can omit this step if you chop the dates very finely and simply add them to the pan). I wanted my sauce pretty smooth, so I blended it up to a thick, but still well textured sauce, as pictured.
Cook the pasta according to package instructions. Serve topped with the sauce, and garnish with more fresh basil and a few halved cherry tomatoes.
Instead of using the sun-dried tomato paste, you can use 1/3 cup chopped sun-dried tomatoes and increase the regular tomato paste to 1 tablespoon.