Mushroom Walnut Bolognese

• Spaghetti(320 g)
• Mushroom(500 g)
• Walnuts(120 g)
• Onion(1)
• Carrot(1)
• Celery(2)
• Garlic(4 cloves)
• Olive oil(3 tbsp)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Vegetable Broth(240 ml)
• Dried Oregano(1 tsp)
• Thyme(½ tsp)
• Bay leaf(1)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Nutritional Yeast(4 tbsp)
• Fresh basil(10 g)optional

Method

1. 1

   Finely chop {Onion}, {Carrot}, and {Celery}. Mince {Garlic}. Pulse {Mushroom} in batches until very finely chopped and crumbly, then pulse {Walnuts} to a coarse rubble.

   ~12 min

2. 2

   Heat {Olive oil} in a large deep pan over medium heat. Add {Onion}, {Carrot}, and {Celery} with half the {Salt} and cook until softened and lightly golden. Stir in {Garlic} for the last minute.

   ~8 min

3. 3

   Add the chopped {Mushroom} and cook, stirring often, until their moisture cooks off and the mixture looks concentrated. Stir in {Walnuts}, {Tomato paste}, {Oregano}, {Thyme}, and {Black pepper} and cook until fragrant.

   ~8 min

4. 4

   Pour in {Canned tomatoes} and {Vegetable Stock}, add {Bay leaf} and the remaining {Salt}, then bring to a gentle bubble. Simmer until thick, rich, and spoonable, stirring occasionally.

   ~12 min

5. 5

   Meanwhile, boil {Spaghetti} in well-salted water until al dente. Reserve 240ml pasta water, then drain.

   ~10 min

6. 6

   Remove the bay leaf. Add the drained spaghetti to the sauce with 120ml reserved pasta water and toss until glossy and fully coated, adding more pasta water if needed. Serve topped with {Nutritional Yeast} and {Fresh basil}.

   ~2 min