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Ingredients:

1 Ib. Organic Pasta of choice

¾ cup dried mushrooms

1 onion, chopped

8 oz. baby bella mushrooms

2 Portobello mushrooms

3 Tbs. tomato paste

1 can diced Fire Roasted Tomatoes

¼ cup extra virgin olive oil

¼ cup marsala wine

1 cup macadamia nuts, 

2 teaspoons dried oregano

1 t. dried basil

3 Tbs. minced garlic

1 cup walnuts

¼ t. red pepper flakes (optional)

3 Tbs. Italian parsley, chopped

1-1/2 teaspoons salt

1 Tbs. Tamari

½ teaspoon pepper

½ t. nutmeg

Paprika for garnish

¼ t. white pepper

Instructions:

1. Soak the dried mushrooms in 1 cup of boiling water.

2. In a separate measuring cup, cover the macadamia nuts with boiling water. Let soak for 30 minutes.

3. Meanwhile, coat the bottom of castiron pan with olive oil. Sauté onions for a few minutes, until translucent. Add the fresh mushrooms and 2 Tbs. garlic and cook for 5 minutes.

4. Drain the dried mushrooms (reserve the mushroom water) and pulse in food processor with 1 Tbs. chopped garlic until finely chopped. Add the dried mushrooms to the cast iron pan.

5. Pulse the walnuts in food processor and to the cast iron pan.

6. Add the herbs, and the tomato paste and cook for 5 minutes.

7. De-glaze the pan with the Marsala wine. Add ½ cup of the reserved mushroom water, the fire roasted tomatoes, 1 t. salt, ½ t. pepper and Tamari. Let the mixture cook down for about 10 minutes. Adjust seasonings.

8. Drain the Macadamia nuts. In a food processor, pulse the nuts until a paste forms. Add 1 cup of water and pulse until completely smooth, scraping down sides of food processor as needed.

9. Add the nutmeg, ½ t. salt, and the white pepper. Taste and adjust the salt and pepper to your liking.

10. Meanwhile, cook pasta according to directions in salted water, (al dente). Drain.

11. Cover bottom of Pyrex dish with 1 cup of the Bolognese sauce. Add the pasta, cover with remaining sauce and mix.

12. Top the entire casserole dish with the macadamiacream. Sprinkle with paprika in crisscross pattern. Garnish with parsley.