• Heat oven to 335 degrees. Toast raw walnuts for 10 minutes.  Set aside to cool.
• In a pan over medium heat, saute’ onion and garlic for about 10 minutes, until soft and lightly caramelized.  Let cool a few minutes.
• In food processor, add cooled walnuts and basil leaves.  Gently pulse, until the texture resembles coarse sand.  Remove walnut mix from the processor and set aside.
• In the same food processor add the cooled caramelized onion/garlic mixture, raw beet chunks, raw carrot chunks, oregano, salt, pepper, tomato paste, Worcestershire, nutritional yeast and psyllium, pulse until mixture is just finely chopped- allowing for a bit of texture. 
• Add black beans to the beet mix.  Pulse 3-4 times.  
• Then add the walnuts.  Pulse a time or two.  Just enough to incorporate everything.  The mixture will be quite moist.  Refrigerating for 30 minutes can help firm them up but is not necessary.  
• Scoop onto a baking tray.  Bake 40 minutes at 335.  Remove from oven and allow to cool on the pan.  
• Set pasta to boil, cook according to package directions. 

Make the Tomato Sauce

• Add olive oil to a saucepan over medium heat.  Throw in minced garlic and red pepper flakes, stirring until lightly toasted, about 3-5 minutes.
• Add tomatoes, smashing in with a fork to break them up.  Add oregano and salt.
• Keep at a low simmer for 20 minutes, stirring and mashing the tomatoes every 4 minutes or so.  The sauce will thicken as it cooks.
• Add fresh basil leaves a few minutes before removing from heat.