A delicious meat-free version of the classic bolognese, featuring a rich blend of mushrooms, walnuts, and Italian herbs. Whip this one up for an easy midweek dinner. You'll need a food processor to make this recipe.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
mushrooms 200 g (quartered)
walnut halves 100 g
red onion 1 (quartered)
carrot 1 (chopped)
garlic cloves 2 (peeled)
Italian seasoning 1 tsp
dried basil 1 tsp
dried oregano 1 tsp
chopped tomatoes 1
tamari 1 tbsp
vegetable stock cube 1
fresh basil 1 handful (leaves picked)
gluten free spaghetti 400 g
Method
Roughly chop the carrots. Quarter the red onion and mushrooms. Peel the garlic cloves.
To make the mince add the mushrooms, red onion, carrot, garlic and walnuts to a food processor and pulse (don’t overblend until mushy, as you want to maintain some texture). Alternatively, if you don't have a food processor, you can chop everything up super finely.
Heat a dash of oil in a pan on a medium-high heat and add in the mince along with the dried herbs and fry for a few minutes.
Stir in the chopped tomatoes, 30ml water per serving, tamari, vegetable stock cube and a pinch of salt and pepper. Pop the lid on and simmer for 10 minutes.
Meanwhile cook the spaghetti according to the packet instructions.
Drain the cooked spaghetti then stir through the mince sauce along with the fresh basil leaves. Plate up and enjoy!
