Walnut Meat Ratatouille Pasta

Preheat your oven to 350°F.

In a food processor, combine walnuts with about 2 Tbsp of water and a drizzle of olive oil, then pulse 5 to 10 times until semi-finely ground, with pieces no larger than a pea. Remove and reserve.

In the same food processor, pulse sliced mushrooms until they are very finely ground, similar to, yet slightly larger than the walnuts.

Drizzle about 1 Tbsp of olive oil into a Dutch oven or heavy-bottomed pot and bring the heat to medium.

Add the walnut mixture and mushrooms, the remaining water, salt, and pepper to the pan.

Cook for about 15 to 20 minutes, stirring frequently, until the mixture is lightly browned, heated through, and begins to form clumps or a cohesive texture. As the moisture evaporates, the mixture will dry to a crumbled texture. Transfer to a bowl and keep the Dutch oven on the stovetop with the heat on.

Add an additional ¼ cup olive oil to the Dutch oven and add in your eggplant, zucchini, bell pepper, and cherry tomatoes. Season with salt, pepper, and red pepper flakes. Allow your vegetables to cook and soften, allowing the tomatoes to burst, about 8 to 10 minutes. Add in your garlic, and toss to combine until fragrant, about 1 to 2 minutes. Bring the heat to low until ready to add in your pasta.

In the meantime, bring a large pot of water to a boil. Once boiling, add in the kosher salt and your pasta to cook.

Once cooked, transfer the pasta into the ratatouille mixture using a spider strainer (if draining pasta, reserve ¼ cup of pasta water), tossing to combine. Add walnut meat, basil, and Parmesan cheese and toss to combine completely. Adjust as needed with pasta water.