Recipe Details
- Prep Time
- 20 mins
- Cooking Time
- 45 mins
- Total Time
- 65 mins
- Servings
- 6
- Difficulty
- easy
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Mushroom and Walnut Bolognese
A rich and savory vegetarian bolognese sauce, perfect for pasta or lasagna. Hearty mushrooms and toasted walnuts provide a satisfying, meaty texture.
Prep: 20 min
Cook: 45 min
Serves: 6
easy
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 lb mixed mushrooms (cremini, shiitake, oyster), chopped
- 1 cup chopped walnuts, toasted
- 1/2 cup dry red wine
- 28 oz crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
- 1 lb pasta of your choice
- 1Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- 2Add garlic and cook for 1 minute more, until fragrant.
- 3Add chopped mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes.
- 4Stir in toasted walnuts and cook for 2 minutes.
- 5Pour in red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the alcohol has evaporated.
- 6Stir in crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes (if using). Season with salt and pepper.
- 7Add vegetable broth, bring to a simmer, and then reduce heat to low. Cover and cook for at least 30 minutes, or up to 1 hour, stirring occasionally, allowing the flavors to meld.
- 8While the sauce simmers, cook pasta according to package directions.
- 9Drain pasta and toss with the mushroom and walnut bolognese sauce.
- 10Serve immediately, garnished with fresh parsley and grated Parmesan cheese (if desired).