Mushroom Walnut Bolognese

Name: Mushroom Walnut Bolognese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 400 g spaghetti; 400 g cremini mushrooms; 100 g walnut halves; 1 piece onion; 1 piece carrot; 1 stalk celery; 2 cloves garlic; 30 g tomato paste; 500 g tomato passata; 30 ml olive oil; 100 ml vegetable stock; 1 pinch dried oregano; 1 pinch salt; 1 pinch black pepper

A hearty, meaty bolognese with no meat at all: finely chopped mushrooms and toasted walnuts simmer with tomatoes into a rich sauce that clings to every strand of pasta..

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Cook time

50 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

650 kcal

Calories

21 g

Protein

24 g

Fat

88 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.15 · ~€1.05/serving

Instructions

1
Finely chop the walnuts and toast them in a dry pan over medium heat until golden and fragrant, then set aside.
2
Chop the mushrooms very finely. Finely dice the onion, carrot and celery, and mince the garlic.
3
Heat the olive oil in a large pot and soften the onion, carrot and celery for 5 minutes. Add the garlic and mushrooms and cook until the mushroom liquid has evaporated.
4
Stir in the tomato paste and cook for 1 minute. Add the passata, stock and toasted walnuts.
5
Simmer the sauce gently over low heat for 20 minutes, then season with salt, pepper and oregano.
6
Cook the spaghetti in plenty of salted water until al dente, drain, and toss with the bolognese.