Walnut Mushroom Bolognese

Hello my gorgeous internet good vibe tribe.

I apologise that last week there was only one post; I had a nuts week with my first few days back at uni and such, but I’m back to share with you one of my favourite recipes which I hope you will also love. I like to serve it with a big green salad, with avocados and capsicums.

I made this last week after a long stressful day, when I couldn’t submit an essay because word had stopped working, and not even my super smart techno boyfriend could fix it or the people on my university helpline. The saga continues but pasta definitely helps.

This is comforting, joyous and also super quick.  If you can’t find dry roasted walnuts; dry roast your own by lining a flat oven tray with the walnuts, and a little olive oil and baking for 5 to 7 minutes in a moderate oven.


1 tablespoon olive oil

1 large red onion

4 garlic cloves

500g dark brown mushrooms

1 cup dry roasted walnuts

2 400g cans of chopped tomatoes

2 tablespoons tomato paste

1 tablespoon apple cider vinegar

1 teaspoon chilli flakes

1 bunch fresh basil

Salt and lots of pepper

If you are serving this with pasta first off all cook the pasta according to packet instructions, and set aside. (Spaghetti works beautifully with this, but you could use a different pasta or serve it with rice or baked potatoes or even a bread roll in a pinch).

Finely chop all the vegetables into cubes, aside from the onion and garlic which should be finely chopped.

In a large flat bottomed sauce pan, fry your onion and garlic until browning, then add in the mushrooms and sauté for a five minutes. Then add in the walnuts and spices, and cook for another 5 minutes. Now mix in the tomatoes, and tomato paste. Finish by adding in the spices, vinegar and torn basil and cook for another 15 minutes; then serve with cheese or a cheese substitute, and extra basil.

Happy pasta eating loves 💕🍝.



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