Jamie Magazine
By Amber Locke
About the recipe
It’s quite unlike your typical spaghetti dish, but this has a lovely rich tomato sauce and you get a satisfying crunch from the walnuts. Ground cauliflower also makes a fun substitute for the requisite scattering of Parmesan. Start this a day ahead, as you’ll need to soak ingredients overnight to get the textures you want.
Recipe From
Jamie Magazine
By Amber Locke
25g sun-dried tomatoes
2 dates
50g walnuts
4 courgettes
4-5 cauliflower florets
½ a red onion
1 small clove of garlic
1 sprig of fresh rosemary
½ a small red chilli
½ a carrot
½ a stick of celery
¼ of a red pepper
½ a beetroot
225g cherry tomatoes
½ a lemon
½ a bunch of fresh flat-leaf parsley
½ a bunch of fresh basil
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