Description
Vegan Spaghetti with Walnut Bolognese is a wholesome and satisfying plant-based twist on the classic Italian Bolognese. Instead of ground meat, this delicious recipe features walnuts, which mimic the texture of ground beef, creating a rich and hearty sauce. The combination of tomatoes, garlic, onions, and aromatic herbs gives the Bolognese sauce a deep, savory flavor that pairs perfectly with al dente spaghetti. This vegan dish is a great option for those looking to enjoy a comforting, protein-packed meal that’s also gluten-free and full of healthy fats.
Step-by-Step Recipe
Ingredients:
- 12 oz (340g) spaghetti (gluten-free if preferred)
- 1 cup walnuts (finely chopped or pulsed in a food processor)
- 2 tbsp olive oil
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 can (15 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup vegetable broth (or red wine for extra depth)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp ground thyme
- Salt and pepper to taste
- 1/4 cup fresh basil (chopped, for garnish)
- Nutritional yeast (optional, for a cheesy finish)
Instructions:
- Prepare the Spaghetti:
- Cook the spaghetti according to the package instructions. Drain and set aside, reserving about 1/2 cup of pasta cooking water.
- Toast the Walnuts:
- In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped walnuts and cook for 2-3 minutes, stirring frequently, until lightly toasted. Remove the walnuts from the skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, add the remaining 1 tbsp of olive oil. Add the chopped onion and sauté for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
- Make the Bolognese Sauce:
- Add the tomato paste to the skillet and stir to combine with the onion and garlic. Then, pour in the crushed tomatoes, vegetable broth (or red wine), soy sauce, oregano, basil, and thyme. Stir well, bringing the sauce to a simmer. Let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
- Combine the Walnuts and Pasta:
- Stir the toasted walnuts into the sauce and cook for another 2-3 minutes to combine. If the sauce is too thick, add some of the reserved pasta cooking water to reach your desired consistency.
- Serve:
- Toss the cooked spaghetti with the walnut Bolognese sauce. Garnish with fresh basil and a sprinkle of nutritional yeast for a cheesy flavor. Serve hot and enjoy!
