Print

Plant-Based Bolognese with Mushrooms and Walnuts: 1 Great Recipe

Plant-Based Bolognese with Mushrooms and Walnuts
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a rich, savory Plant-Based Bolognese using the meaty texture of mushrooms and the satisfying crunch of walnuts. This recipe brings depth to a classic sauce, perfect for pasta night.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 pound cremini mushrooms, finely chopped
  • 1 cup walnuts, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup dry red wine (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 8 minutes.
  3. Add chopped mushrooms and walnuts. Cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 10 minutes.
  4. Stir in minced garlic and cook for 1 minute until fragrant.
  5. Pour in red wine, if using, and let it simmer until mostly evaporated, scraping up any browned bits from the bottom.
  6. Stir in crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes. Add the bay leaf.
  7. Bring the sauce to a simmer. Reduce heat to low, cover partially, and cook for at least 45 minutes, stirring occasionally. Longer simmering deepens the flavor.
  8. Remove the bay leaf. Season with salt and pepper to your taste.
  9. Serve hot over your favorite pasta, garnished with fresh parsley.

Notes

  • For the best texture, pulse the mushrooms and walnuts in a food processor until they resemble coarse ground meat, but do not over-process into a paste.
  • If you skip the wine, substitute with 1/2 cup vegetable broth for added moisture.
  • This sauce freezes well. Cool completely before storing in an airtight container.

Nutrition

Find it online: https://tasteportfolio.com/plant-based-bolognese-mushrooms-walnuts-recipe/