Vegan Mushroom and Walnut Bolognese with Spaghetti

Servings: 4 | 0 minutes | 500 kcal

This recipe is a vegan take on the classic Italian Bolognese sauce, which traditionally contains meat. The concept of using mushrooms and walnuts as a meat substitute is a modern invention, popularized by the growing trend of plant-based eating.

I once served this recipe at a dinner party where half the guests were meat lovers. Not only did they not realize it was vegan but they also asked for seconds!

Ingredients

400 grams Spaghetti
500 grams Mushrooms
1 cups Walnuts
2 pieces Garlic
1 pieces Onion
2 pieces Carrot
2 pieces Celery
2 teaspoons Tomato Paste
1 cups Canned diced tomatoes
1/2 cups Red wine
1 cups Vegetable broth
to taste grams Salt
to taste grams Pepper
a bunch grams Basil

Instructions

Cook the spaghetti according to package instructions.
While the spaghetti is cooking, pulse the mushrooms and walnuts in a food processor until they are finely chopped.
Heat a large pan over medium heat and add the mushroom and walnut mixture. Cook for about 10 minutes, until most of the moisture has evaporated.
In the same pan, add chopped onion, garlic, carrot, and celery. Cook until the vegetables are softened.
Add the tomato paste to the pan and stir to combine. Then add the diced tomatoes, red wine, and vegetable broth. Bring the sauce to a boil.
Reduce the heat and let the sauce simmer for about 20 minutes, until it thickens. Season with salt and pepper.
Once the spaghetti is cooked, drain it and return it to the pot. Pour the mushroom and walnut bolognese over the spaghetti and toss to combine.
Garnish with fresh basil and serve hot.