Mushroom and Walnut Bolognese
Walnuts and mushrooms take the place of meat in this hearty vegan version of Tomato Bolognese. If nuts are an issue, use more mushrooms in their place.
- (2) 28 ounces (795 g) cans whole peeled tomatoes
- 1 (200 g) medium yellow onion, peeled, halved
- 3 garlic cloves, peeled
- 4 cups (300 g) mixed mushrooms
- 1½ cup (150 g) walnuts
- 1 cup bunch fresh basil leaves, about 3/4 cup
- 2 cups (480 ml) vegetable stock
- 2 pounds (908 g) whole wheat pasta, or chickpea pasta
- Place the tomatoes, onions, garlic, mushrooms, walnuts, and basil into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid.
- Start the machine and allow to process for 25 to 30 seconds. All ingredients should be broken down and processed evenly. Carefully pour the mixture into a medium saucepot, and add the vegetable stock.
- Heat the saucepot on the stovetop over medium heat for 35 to 40 minutes, stirring occasionally.
- While the Bolognese sauce is cooking, bring a large stockpot with plenty of water to a rolling boil over high heat. Add pasta and cook according to package directions. Try to finish cooking the pasta around the same time the sauce finishes cooking.
- After draining the cooked pasta, portion into bowls and add sauce appropriately. Serve immediately.
- This recipe makes a large batch of tomato sauce, but can be cut in half to make a smaller portion. Try refrigerating leftovers and using them for meal prep throughout the week, or freezing for later use.
- Every single ingredient in this dish packs its own unique nutritional punch, from the lycopene in the tomatoes and the heart healthy omega-3 fats in the walnuts to the B vitamins in the mushrooms.