I have a Blue Jeans pressure cooker cook book and came across this recipe tonight and was pleased with the outcome, after a few twists to make it plant based.
The author states that this is a comfort food from Quebec. I was surprised at how much I liked it-it has a similar, yet lighter taste than the red pepper pasta.
1 onion, diced
4 garlic cloves, smashed and diced
3 celery stalks, diced
2 quarts canned tomatoes (or equivalent) with liquid
1/4 cup fresh basil
2 teaspoons salt
2 teaspoons chicken bouillon (plant based link)
1 teaspoon smoked paprika
1 cup raw almonds
1 cup water
3 garlic cloves
1/2 teaspoon freshly ground black pepper
4 cups whole wheat pasta
2 Tablespoons tomato paste
Saute vegetables in 1-2 Tablespoons water until tender.
Add tomato paste, and spices. Stir to mix them in.
Add tomatoes and pasta, and cover and cook for 5 minutes.
Allow to quick release of the steam.
I’m the meantime, blend and, 1 cup of water, add additional garlic, bouillon, and smoked paprika, kuman and salt to taste.
Once pasta has cooked, stir in almond mixture and serve..