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Mushroom Walnut Bolognese

Here is a great vegetarian version of Spaghetti Bolognese. No food processor? Then just finely chop the ingredients (although you really should get a food processor.


  • 1 pound cremini mushrooms, trimmed and quartered

  • 1 cup toasted walnuts

  • 2 cloves garlic, finely chopped

  • 1 yellow onion, quartered

  • 1 medium carrot, chopped

  • 1 medium stalk celery, chopped

  • 6 tablespoons olive oil, divided

  • 1 ¼ teapsoons sea salt, dsivided

  • ⅓ cup tomato paste, bpa free

  • 2 cups vegetable stock

  • ¼ teaspoon freshly ground black pepper

  • ½ cup crushed tomatoes, bpa free if canned

  • 1 tbsp balsamic vinegar

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • 1 pound gluten free spaghetti pasta, cooked or spaghetti squash or zoodles

  • Grated Parmesan cheese, for serving or nutritional yeast


Instructions Checklist

  • Step 1

Working in 2 batches, pulse mushrooms in a food processor until finely chopped. Transfer to a bowl. Add walnuts to food processor; pulse until finely chopped. Transfer to a medium bowl. Add onion, carrot, and celery to food processor; process until very finely chopped.

  • Step 2

Heat ¼ cup oil in a large skillet over medium-high. Add mushrooms in an even layer; cook, undisturbed, until browned in spots, about 8 minutes. Season with ½ teaspoon salt, toss, and cook for 1 minute. Transfer to bowl with walnuts. Reduce heat to medium. Add remaining 2 tablespoons oil to skillet. Stir in onion mixture and ¼ teaspoon salt; cook, stirring often, until mixture is golden and almost dry, 10 to 12 minutes. Stir in mushrooms and walnuts. Add tomato paste; cook, stirring, until combined, about 5 minutes. Add stock; simmer over low, stirring once or twice, until sauce is very thick, 35 to 40 minutes. Add pepper, remaining ½ teaspoon salt, crushed tomatoes, vinegar and herbs; cook, stirring, for 2 minutes

  • Step 3

Toss pasta with desired amount of sauce. Serve with cheese. Place any remaining sauce in an airtight container; refrigerate for up to 3 days or freeze for up to 3 months.

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