adapted from RealSimple recipe
A delicious bolognese recipe with walnuts and mushrooms to please everyone.
Ingredients
455g cremini mushrooms, trimmed and quartered
200g toasted walnuts
1 yellow onion, quartered
1 medium carrot, chopped
1 medium stalk celery, chopped
6 tablespoons olive oil, divided
1¼ teaspoon kosher salt, divided
100g dry white wine
70g tomato paste
400g vegetable stock
¼ teaspoon freshly ground black pepper
100g Oatley Whipping cream
455g penne pasta, cooked
Nutritional yeast for serving
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.
