Mushroom & Walnut Vegetable Bolognese

Name: Mushroom & Walnut Vegetable Bolognese
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 1 cup walnuts; 16 oz cremini mushrooms; 1 onion, diced; 2 carrots, diced; 2 ribs celery, diced; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 can (28 oz) crushed tomatoes; 1/2 cup unsweetened plant-based milk; 1 lb pappardelle or fettuccine pasta

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This Mushroom & Walnut Vegetable Bolognese is a plant-based powerhouse that delivers all the deep, savory satisfaction of the classic Italian meat sauce. Finely chopped cremini mushrooms and toasted walnuts create a remarkably meaty texture, while carrots, celery, and onions (the classic soffritto) build a flavorful foundation. Simmered slowly with tomato paste, crushed tomatoes, and a splash of plant-based milk for creaminess, the sauce becomes thick, rich, and incredibly flavorful. Tossed with your favorite pasta and topped with fresh basil and vegan Parmesan, this is a comforting, family-friendly meal that proves you don't need meat to create a truly spectacular pasta dinner.

speichern

A bowl of pappardelle pasta topped with a thick, dark mushroom and walnut bolognese sauce

Prep Time20 min

Cook Time40 min

Servings6 servings

Equipment

Food processorLarge Dutch oven or pot

Instructions

1
Pulse walnuts in a food processor until finely chopped. Remove. Pulse mushrooms until they resemble coarse crumbs.
2
In a large pot, sauté onion, carrots, and celery in olive oil until soft. Add garlic and tomato paste; cook for 2 minutes.
3
Add chopped mushrooms and walnuts. Cook until mushrooms release their liquid and it evaporates.
4
Stir in crushed tomatoes, plant-based milk, salt, and pepper. Simmer for 30 minutes, partially covered.
5
Cook pasta according to package directions. Toss the cooked pasta with the sauce. Serve with fresh basil and vegan Parmesan.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.