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Mushroom Walnut Bolognese

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This meatless bolognese is deeply savory, thanks to a blend of mushrooms and walnuts that mimic the richness and texture of traditional ragù. Simmered with tomatoes, herbs, and aromatics, it’s a hearty, plant-powered pasta sauce that delivers comfort and complexity in every bite.

Ingredients

Scale

1 tbsp olive oil

1 small onion, finely diced

2 garlic cloves, minced

1 celery stalk, finely chopped

1 carrot, finely chopped

8 oz cremini or button mushrooms, finely chopped

1 cup walnuts, finely chopped or pulsed in a food processor

1 tbsp tomato paste

1 tsp dried oregano

1/2 tsp thyme

1/4 tsp red pepper flakes (optional)

1 can (28 oz) crushed tomatoes

1/2 cup vegetable broth or red wine

Salt and black pepper, to taste

Fresh basil or parsley, for serving

Cooked pasta of choice

Instructions

Heat olive oil in a large skillet or saucepan over medium heat. Sauté onion, garlic, celery, and carrot until soft, about 5–7 minutes.

Add mushrooms and cook until moisture has evaporated and they begin to brown. Stir in walnuts and toast lightly.

Mix in tomato paste, herbs, and red pepper flakes. Cook for 1 minute.

Pour in crushed tomatoes and broth (or wine). Simmer for 20–25 minutes, stirring occasionally, until thick and fragrant.

Season with salt and pepper. Toss with cooked pasta and top with fresh herbs.

Nutrition

Find it online: https://thecomfortspoon.com/mushroom-walnut-bolognese/