Recipe: Mushroom and walnut bolognese

In the savory sauce shared by the Vitamix team, meat is replaced by blended walnuts and mushrooms.

Article content

Beloved bolognese sauce gets a twist with this recipe shared by the Vitamix team. In the savory sauce, meat is replaced by blended walnuts and mushrooms. For those who prefer it, more mushrooms can be subbed in place of the suggested nuts.

Article content

Mushroom and walnut bolognese

2 x 28 ounces (795 g) cans whole peeled tomatoes

1 (200 g) medium yellow onion, peeled, halved

3 garlic cloves, peeled

4 cups (300 g) mixed mushrooms

1 1/2 cup (150 g) walnuts

1 bunch fresh basil leaves, about 3/4 cup (180 mL)

2 cups (500 mL) vegetable stock

2 lbs (908 g) whole wheat pasta, or chickpea pasta

Place the tomatoes, onions, garlic, mushrooms, walnuts, and basil into the food processor work bowl fitted with a multi-use blade and secure the lid.

Start the machine and allow to process for 25 to 30 seconds. All ingredients should be broken down and processed evenly. Carefully pour the mixture into a medium saucepot, and add the vegetable stock.

Heat the saucepot on the stovetop over medium heat for 35 to 40 minutes, stirring occasionally.

While the Bolognese sauce is cooking, bring a large stockpot with plenty of water to a rolling boil over high heat. Add pasta and cook according to package directions. Try to finish cooking the pasta around the same time the sauce finishes cooking.

After draining the cooked pasta, portion into bowls and add sauce appropriately. Serve immediately.

Chef’s note: This recipe makes a large batch of tomato sauce, but can be cut in half to make a smaller portion. Try refrigerating leftovers and using them for meal prep throughout the week, or freezing for later use.

Serve six.

You may also like these