This one’s for the walnut lovers in the house: Fusilli with Caramelized Onions and Walnuts and Green Beans with Walnut Sauce; both recipes from Donna Klein’s Vegan Italiano.
The pasta’s really quite delicious, though it’s by no means the kind of dish you can throw together on the fly. Caramelizing onions takes forever, yo! Luckily, the rest is super-easy: just cook the pasta and toss it in the skillet along with walnuts, veggie broth, and some basil, and you’re good to go.
I used a little more fusilli than the recipe calls for – a full pound versus ten ounces – so the dish didn’t come out quite as onion-y as Klein intended. Still yummy though.
As for the beans, sadly I was unable to find fresh beans anywhere (the refrigeration unit at our local Piggly Wiggly-esque grocery died, and they were out of fresh produce all week!), so I had to sub in canned. Which, as it turns out, wasn’t a total loss – I was able to microwave the beans, which is totally easier than cooking them in the stovetop. Just combine the beans with the sauce in a microwavable dish, cover, and nuke for four minutes. Done and done.
The walnut sauce is so ridiculously good that I might start using it on the regular: Pasta. Bagels. Salad. Pizza (duh!). Waffles, even. Word on the streets is that they can be savory too, yeah?