Spaghetti Bolognese with Walnut Mushroom 'Meat'
 
Prep time
Cook time
Total time
 
A traditional favourite gets a delicious and healthy plant based makeover.
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Serves: 4
Ingredients
  • 1 lb Whole wheat spaghetti
  • 1 cup walnuts
  • 6 medium cremini mushrooms, trimmed and cut in quarters
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 tbsp organic canola oil, divided in half (optional)
  • I onion, diced
  • 3 stalks celery, diced
  • 1 small to medium bell pepper, diced
  • 2 cloves garlic, pressed
  • ¼ cup flour of choice
  • 1-2 24 oz jar of your favourite marinara sauce (Depends how 'saucy' you like it)
  • ½ cup fresh basil, chopped
  • Nutritional yeast (optional)
Instructions
  1. Process your walnuts by pulsing in a food processor until they become crumbly.
  2. Add your quartered mushrooms and pulse about 15 more times until the mix looks like it does in the photo. Do not over process!
  3. Add your flour, salt and pepper and pulse a couple more times.
  4. Heat 1 tbsp of your oil (or saute in a non stick pan) in a large skillet over medium heat and add your mushroom walnut mix to the pan cooking it until it's browned about 15 minutes.
  5. Watch it closely to prevent burning and use a spatula to to turn it frequently.
  6. Meanwhile heat a smaller skillet and add the remaining oil (or a bit of water). Saute your onions, celery and bell pepper for about 3-4 minutes adding your pressed garlic for the last minute.
  7. Heat a large pot of water for your pasta and cook as per package directions. Drain when done.
  8. Add your marinara sauce and sautéed veggies to the large skillet with the mushroom walnut mix and stir well to combine.
  9. Cook until heated through.
  10. Remove from heat.
  11. Add your chopped basil.
  12. Serve your pasta with sauce over top and sprinkle with nutritional yeast (optional)
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/03/16/spaghetti-bolognese/