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Ingredients

• 2 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 medium onion, finely chopped
• 2 cups coarsely chopped cremini mushrooms
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon tomato paste
• 1 tablespoon balsamic vinegar
• 2 cups crushed tomatoes
• 1 cup chopped California walnuts
• 1 can (400g) diced tomatoes
• Sea salt and pepper to taste
• 1/2 cup panko breadcrumbs
• 1/4 teaspoon crushed red pepper
• 1 pound pasta
• Snipped fresh basil (optional garnish)

Preparation:

1. Heat 1 tablespoon oil in a large saucepan over medium-low heat. Add garlic and onion and sauté for 5 minutes to soften. Stir in mushrooms and sauté over medium-low heat for 6 to 8 minutes more or until mushrooms are very soft, stirring occasionally.
2. Stir in oregano, basil, tomato paste and vinegar.
3. Add crushed tomatoes, walnuts and diced tomatoes and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
4. Cook pasta according to package directions while sauce is simmering, then drain well.
5. Heat remaining oil in a small skillet. Add breadcrumbs and red pepper and cook over low heat for 1 to 2 minutes or until golden brown, stirring frequently.
6. Place pasta into pasta bowls and top with equal amounts of sauce. (Or toss pasta with sauce before placing in bowls.) Sprinkle each with 1 tablespoon browned breadcrumbs.
7. Top with fresh basil, if desired.
8. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.

Ingredients

Walnut Crust

• 2 tablespoons butter
• 1/4 cup panko breadcrumbs
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup California walnuts, finely chopped

Casserole

• 4 tablespoons butter
• 1 medium onion, finely chopped
• 225g cremini or baby bella mushrooms, sliced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup vegetable broth
• 225g large pasta shells
• 3 cans (140g) water packed tuna, drained and flaked
• 1 cup frozen petite peas
• 2 tablespoons chopped fresh flat leaf parsley, plus additional for garnish
• 2 cups shredded sharp white cheddar cheese, divided

Preparation:

1. To prepare the crust, melt butter in a large skillet over medium heat. Add breadcrumbs, salt and pepper and cook, stirring frequently, for 2 to 3 minutes or until breadcrumbs are golden brown. Transfer to a medium bowl and stir in walnuts; set aside.
2. Preheat the oven to 160°C and lightly grease a 2 1/2-quart shallow baking dish.
3. To prepare the casserole, cook pasta in boiling water until al dente. Drain well and set aside.
4. While pasta is cooking, melt butter in a very large skillet over medium heat. Add onion and cook, stirring occasionally, for 5 to 7 minutes or until slightly softened and translucent. Increase heat to medium-high and add mushrooms and salt. Cook for 6 to 8 minutes more or until vegetables are tender and lightly browned.
5. Stir in flour and cook for about 1 minute. Gradually stir in milk and vegetable broth and bring to a gentle boil. Reduce to a simmer and cook, stirring frequently, for 5 minutes or until slightly thickened.
6. Stir pasta into vegetable mixture with tuna, peas and parsley. Remove from heat and stir in half the Cheddar cheese. Season with salt and pepper.
7. Spread into a prepared baking dish and sprinkle with remaining cheese. Cover with walnut mixture.
8. Bake for 25 to 30 minutes or until bubbling on the edges and golden brown on top. Let stand 5 minutes before serving. Garnish with chopped parsley.

Ingredients

Cilantro Walnut Sauce

• 1 cup lightly packed cilantro leaves and stems
• 1/2 cup California walnuts
• 1/4 cup chicken broth
• 3 tablespoons fresh lemon juice
• 3 cloves garlic, sliced
• 1 jalapeno pepper, stemmed, seeded and sliced

Chicken

• 2 tablespoons butter
• 4 large boneless, skinless chicken breasts
• 1 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1/2 cup chicken broth
• 1/4 cup chopped California walnuts
• Fresh cilantro leaves and fresh pico de gallo (optional toppers)

Preparation:

1. Place all cilantro walnut sauce ingredients in a food processor and process until very smooth, scraping down the sides as needed.
2. Sprinkle chicken with onion powder and sea salt. Set instant pot to sauté and melt half the butter. Add half the chicken and cook until lightly browned. Remove chicken from pot and repeat with remaining butter and chicken. Place all chicken in the pot, add broth and lock the pot.
3. Set the pressure to cook at normal temperature for 12 minutes. When the cooking cycle is done, let stand for at least 10 minutes before carefully releasing the pressure valve.
4. Remove cover and switch back to sauté setting. Let cook until half of the liquid has cooked off.
5. Remove chicken from pot and stir in cilantro walnut sauce. Serve sauce immediately over chicken and garnish with walnuts, cilantro leaves and pico de gallo, if desired.
6. Place ramekins onto a sheet pan and bake for 20 to 25 minutes until pastry is golden brown and cooked through.