For a filling and healthier alternative to traditional bolognese, look no further than this mushroom and walnut bolognese recipe. Get your protein and omega-3 with this delicious pasta meal. It’s perfect for an easy mid-week tea, and it’s vegan!
Serves 2
Ingredients
- Pasta 225g
- Walnuts 80g, roughly chopped
- Onion 1, chopped
- Garlic cloves 3, crushed or 1 tsp garlic powder
- Carrots 2, diced
- Courgette 1, sliced
- Tin chopped tomatoes 1
- Mushrooms 160g, roughly chopped
- Vegetable stock 100ml
- Lemon 1/2, juice and zest
- Oregano 1/2 tsp
- Basil 1 tsp
- Soy sauce 1 tsp (soy sauce is usually vegan)
- Salt and pepper
- Vegan parmesan (optional garnish)
Method
Step 1
Lightly toast the walnuts in a small, dry frying pan. Remove from the heat and set aside.
Step 2
In the same frying pan, melt the oil and fry the onions, mushrooms, garlic and oregano for 5 minutes.
Step 3
Add the carrots and courgette. Fry for a further 5 minutes. Add the tin of tomatoes and vegetable stock. Cover and simmer for 10 minutes.
Step 4
Bring the pasta to the boil in a large saucepan and cook according to the instructions.
Step 5
Once the pasta is cooked, switch off the heat on the bolognese. Add in the basil, lemon zest/juice and soy sauce. Season according to taste. Drain the pasta.
Step 6
Serve the bolognese on top of the pasta and scatter with optional vegan parmesan. Enjoy this delicious mushroom and walnut bolognese recipe for an easy and satisfying mid-week meal.
