~1 cup walnuts
1 box mori-nu soft silken tofu (or soft silken tofu brand of your choice, so long as it's soft and silken)
~1 cup frozen spinach (the kind without e. coli)
~14-oz can diced tomatoes, DRAINED
~1/4 cup nutritional yeast
~1 Tbsp dried parsley (or fresh. or to taste. whatever.)
~1 Tbsp dried basil (or fresh. or to taste.)
~1 Tbsp onion powder (or to taste)
pinch dried rosemary
2 cloves garlic
~2 Tbsp vegan margarine of your choosing (I used earth balance)
~1.5 Tbsp vegan bouillon powder of choice (I used this zany vegan chicken-flavored kind I found in the grocery store)
Lightly toast your walnuts, dump them in your food processor, and process until finely ground. While your walnuts are toasting, thaw your e. coli-free spinach in the microwave, then squeeze in towels to remove excess water. Once walnuts are finely ground, dump the rest of the ingredients into the food processor and process everything until smooth. Pour the sauce into a saucepan and heat on the stove for a few minutes, stirring constantly, to warm and thicken it a bit. When sauce is sufficiently warm and slightly thickened (it won't thicken a whole lot), pour over pasta and enjoy.
I won't lie, it's not the most appetizing color in the world, but it's easy and tasty. It also reheats quite nicely.