1/2 cup vegan margarine
1/2 cup dijon mustard
1/4 cup chopped almonds
1/4 cup chopped walnuts
1 1/2 cups cider vinegar
1 1/4 cups water
1 tablespoon lime juice
1 teaspoon setting powder
1/8 cup loaded or rice noodles, cooked (optional)
In a medium bowl, mix margarine, dijon mustard, almonds, walnuts, vinegar, and water. Mix just until. Cover and refrigerate approximately one hour. Refrigerate another hour to allow marinade to harden.
Heat a small saucepan over medium heat. Add the Italian-style marinara sauce, and reduce heat. Cover and simmer approximately 2 minutes. Remove from heat and stir pasta into the marinara sauce. Allow pasta to cool slightly.
Return pasta to the sauce and season with citrus zest, if desired.
Meanwhile, cook noodles in a separate small skillet or heat oven as directed on package. Drain pasta noodles again and serve with pasta sauce.