Method

1.  Working in 2 batches, pulse mushrooms in a food processor until finely chopped. Transfer to a bowl. Add walnuts to food processor and pulse until finely chopped. Transfer to a medium bowl. Add onion, carrot, and celery to food processor until very finely chopped.

2.  Heat 4 tablespoons of oil in a large skillet over medium-high heat. Add mushrooms in an even layer and cook undisturbed until browned for 8 minutes. Season with ½ teaspoon salt and cook for 1 minute. Transfer to bowl with walnuts. Reduce heat to medium. Add remaining 2 tablespoons of oil to skillet. Stir in onion mixture and ¼ teaspoon salt, stirring often, until mixture is golden and almost dry for 10 to 12 minutes. Stir in mushrooms and walnuts. Add wine and cook for 2 to 3 minutes until absorbed. Add tomato paste, stirring for 5 minutes until combined. Add stock and simmer over low heat, stirring once or twice, until sauce is very thick for 35 to 40 minutes. Add pepper, remaining ½ teaspoon salt, and whipping cream, stirring for 2 minutes.

3.  Toss pasta with desired amount of sauce. Serve with nutritional yeast and enjoy!

4. Place any remaining sauce in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.