Preheat oven to 350°F. Arrange walnuts in a single layer on a large rimmed baking sheet.
Bake in the center of oven until fragrant and toasted, about 8 to 10 minutes.
Let cool. In a large container, combine toasted walnuts with pumpkin seeds, dried cranberries, apricots, banana chips and acai berries (if using). Store in an airtight container for up to 5 days.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
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