- 1 tbsp olive oil
- 1 medium yellow/sweet onion, finely chopped
- 8 oz cremini mushrooms, sliced
- 4 cloves of garlic
- 1/4 – 1/2 cup of white wine
- 1/2 – 3/4 cup basil, chopped
- 2 tbsp tomato paste
- 1/2 cup of cashews or 1 lb ground turkey
- 28 oz can of diced tomatoes, ground smooth in blender
- 1 tsp oregano
- salt & pepper
- 1/4 cup sun dried tomatoes
- 1/2 cup spinach, chopped
- Heat up a big pan with the oil
- Fry the onion for 5-10 minutes
- Add the cremini onions, cook for 5 minutes
- Add garlic and fry for 2 minutes
- Add wine and let fry for 2-5 minutes
- Add basil & tomato paste
- Add turkey or cashews – if using ground turkey, fry until cooked, the cashews I pre-soaked, so I could move on a little quicker there
- Add the tomatoes, oregano, salt & pepper and stir until blended. Allow to simmer.
Tip: If using cashews, soak them in hot water. I left them in hot water for about 30 minutes and it made them softer, which really complemented the recipe.
GROUND TURKEY OPTION:
CASHEW/ VEGETARIAN OPTION
I was fortunately making cooking for both myself, another meat-eater and a vegetarian when I made this recipe for the first time, so I was able to make both options and really notice the differences that cashew vs. turkey created. For example, I noticed that the cashew version smelled more herby, but the smell of the turkey subdued the smell of the herbs a little bit more. I don’t think it affected the taste too much (aside from the obvious turkey vs. cashew difference). Both options are a great choice; the people I fed were very happy with it too.
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