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Meaty mushroom and walnut bolognese
This thick and hearty bolognese is a wonderful complement to any type of pasta you choose to pair with it. Filling and full of flavor and texture, it doesn't disappoint.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
Fusion, Italian
Keyword:
basil, mushrooms, tomato sauce, tomatoes, walnuts
Servings:
6
Servings
Calories:
123
kcal
Author:
Jen deHaan
Ingredients
Pulse in food processor:
1 1/2
cups
mushrooms
can use rehydrated dried
1/3
cup
walnut
pieces (can substitute other nuts)
1/4
cup
flax meal
1/4
cup
sliced dried garlic
can sub minced or powdered
1/4
cup
onion
sliced
On stovetop:
2
cups
crushed tomatoes
2 to 3 cups. Marinara sauce, crushed tomatoes, tomato sauce, or diced tomatoes
1/4
cup
water
Optional, or more, to thin sauce if needed.
3
Tbsp
garlic
minced
3
Tbsp
basil
Dried. Or 1/4 cup fresh, chopped
2
Tbsp
Montreal Steak Spice
To taste. Low or no sodium, or sub preferred herb blend.
2
tsp
onion powder
Powder or granulated
1
tsp
garlic powder
1
tsp
red pepper flakes
To taste.
Instructions
Cook preferred noodles using package directions.
Add walnuts, flax, garlic, mushrooms and onions to a food processor and mince thoroughly.
Add marinara and remaning ingredients to a pot on the stovetop and bring to simmer. Add walnut blend from food processor to the pot when ready.
Simmer for about 10-15 minutes (or while noodles are cooking), until walnuts are at desired texture.
Serve sauce with noodles, seasoning as necessary (black pepper and hot sauce are common additions in our household.)
Nutrition
Calories:
123
kcal
|
Carbohydrates:
12
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
117
mg
|
Potassium:
441
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
340
IU
|
Vitamin C:
10.1
mg
|
Calcium:
63
mg
|
Iron:
1.9
mg