Olive Oil Pasta with Pecans, Lentils and Red Peppers

1 serving (3oz) spaghetti (I used whole wheat)
1/4 cup chopped walnuts, dry toasted ( I used Pecans)
1/2 cup + 1-2 tbsp medium heat salsa
1.5-2 tbsp good quality extra virgin olive oil
2-2.5 tbsp nutritional yeast (gives it a creaminess)
1-1.5 tbsp ketchup
1/2 tsp garlic powder, or to taste
1/2 tsp dried basil (I used fresh)
1/4 tsp black pepper (I didn't have any)
1/2 tsp kosher salt, or to taste (I used Sea Salt)
Pinch red pepper flakes
1/4-1/2 cup chopped red pepper (optional)
1/2 cup spinach
1/3 cup cooked lentils
Directions:

1.Cook 1 serving of pasta according to package directions. Meanwhile, grab a small pot and turn heat to medium. Add chopped walnuts to dry pot and lightly toast for a few minutes, being careful not to burn.

2. After toasting the walnuts, add in the rest of the ingredients (except for the spinach), to taste. Be careful as the walnuts will sizzle and may splatter when you add in the salsa. Stir well and heat on medium-low for another 7-8 minutes.

3. Place spinach in a colander and rinse. When pasta is cooked, remove from heat and pour onto the colander (with the spinach in it) and rinse lightly. Drain and then add the spinach and pasta into the pot. Now pour the sauce into the pasta and spinach and stir well. Season to taste and adjust flavours if necessary. Makes 1 large serving or 2 small servings.

Thanks Oh She Glows!