I’ve been ‘playing’ with a pecan and mushroom pate recently (along with a vegan version of teff bread), and it temporarily morphed into this pasta sauce.
It’s one of those recipes where you more or less throw everything together, and then let it do its thing while you potter around doing yours. The mixture is rich from the nuts, with a deeply savory flavor that I normally associate with meat dishes. If you grind the nuts fairly finely, then the color is also a rich dark brown. This totally threw me when it first happened, as the previous versions had been significantly paler. Note that, if anything, this tastes better the next day. The nuts soften even further, and the flavors marry. It even got the thumbs up from my husband!
1 tbsp garlic oil (or olive oil and 1 clove garlic)
1/2 large red/yellow pepper (~3 oz flesh), sliced/diced
3 medium mushrooms, cut into 1/2″ dice
4 oz pecans/walnuts, coarsely ground
1 cup diced tomatoes (including any juice, tinned OK)
4 spring onions, thickly sliced
2 tbsp coarsely minced sun dried tomatoes
½ tsp dried thyme
1 tbsp Braggs Aminos or gluten free soy sauce
16 fl. oz (2 cups) water
1/2 tsp salt (or to taste)
Heat the oil in a saucepan, and gently fry the pepper and mushrooms until they have both completely softened.
Add the remaining ingredients, and simmer uncovered until much of the water has evaporated, the nuts have softened, and the tomato chunks have disintegrated to form a sauce thick enough to coat pasta (30-40 minutes).
Check seasoning, and serve under mashed potatoes, in a GF pastry crust, or with GF pasta with parmesano sprinkles, if desired.