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Mushroom Bolognese with walnuts in a pasta plate

Vegan Mushroom Bolognese

This Vegan Mushroom Bolognese with Walnuts is a tasty, meatless alternative to traditional Bolognese! It's the ultimate comfort food and perfect for family dinners!
Author : Aline Cueni
5 from 1 vote

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Prep Time :5 minutes
Cook Time :30 minutes
Total Time :35 minutes
Servings : 5
Calories : 536kcal

Ingredients
 

  • 17.5 oz (500 g) spaghetti or papardelle

Bolognese

  • cup (60 g) walnuts
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 1 small yellow onion minced
  • 1 carrot cubed
  • 1 stalk celery cubed
  • 10.5 oz (300 g) cremini mushrooms or mushrooms of choice
  • 1 tbsp tomato paste
  • 1 tsp ground paprika
  • 1 tsp dried Italian herbs
  • 1 x 14oz can (400 g) tomato passata
  • cup (160 ml) red wine
  • 1 tbsp fresh basil leaves chopped
  • 1 bay leaf
  • salt & pepper

Instructions
 

  • Finely chop walnuts in a food processor. For added flavor, toast them in a pan without oil for about 5 minutes until golden brown.
  • Finely chop the mushrooms in a food processor. If you prefer, coarsely chop the onions, garlic, carrots, and celery in the food processor or dice them finely with a knife.
  • Heat olive oil in a pot. Sauté onions, garlic, carrots, and celery for 3 minutes.
  • Add chopped mushrooms and cook for an additional 5-8 minutes until all the mushroom moisture has evaporated.
  • Stir in walnuts, tomato paste, paprika, Italian herbs, and season generously with salt and pepper.
  • Deglaze with red wine and add tomato passata. Throw in fresh basil and a bay leaf, and let it simmer for around 20 minutes.
  • Meanwhile, cook pasta in boiling salted water until al dente. Reserve some pasta cooking water and drain the pasta. Season to taste with more salt and pepper.
  • Serve in bowls! → You can top it with grated Parmesan or vegan Parmesan

Notes

  • Leftovers: You can keep any remaining Mushroom Bolognese in an airtight container in the fridge for up to 3 days.
  • Reheating: Warm it up in a pan with a splash of water.
  • Portions: This Bolognese recipe will go well with about 14 oz of pasta if you love lots of sauce, or up to 21 oz if you prefer a lighter coating.
  • Gluten-Free: Just go for gluten-free pasta, like the ones from Barilla, and you're good to go! 😉

Nutrition

Calories: 536kcal | Carbohydrates: 90g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Sodium: 43mg | Potassium: 935mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2473IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 4mg