This Walnut Mushroom Pappardelle Bolognese is a rich, hearty, and flavor-packed plant-based version of the classic Italian ragù. By blending walnuts and dried shiitake mushrooms, this dish delivers a meaty texture that rivals traditional bolognese.
Simmered with tomato paste, whole peeled tomatoes, and a blend of Italian herbs, this vegan bolognese sauce has all the depth and savory richness you're craving, without the meat. Perfect for cozy dinners or special occasions, it’s a recipe that both vegans and non-vegans will love!
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Ingredients
Walnuts – Soaked for a creamy texture and nutty flavor, walnuts provide a rich base to the sauce, adding both protein and healthy fats.
Dried Shiitake Mushrooms – These mushrooms offer a deep umami richness. Soaking them rehydrates and intensifies their flavor, giving the dish a hearty, savory quality.
Olive Oil – This essential cooking oil adds a smooth richness and enhances all the flavors while sautéing your ingredients.
Tomato Paste – With its concentrated essence, this ingredient deepens the savory tomato flavor, making the sauce robust and full of character.
Whole Peeled Tomatoes – Sweet and juicy, these tomatoes bring a fresh, vibrant taste to the sauce. They break down beautifully and create the perfect base.
Agave Syrup – A touch of sweetness balances the acidity from the tomatoes, allowing the other flavors to shine through without being overwhelming.
Italian Seasoning – A blend of herbs like basil, oregano, and thyme, this seasoning infuses your dish with classic Italian aromas and flavors.
Red Pepper Flakes – An optional ingredient that adds a bit of heat for those who enjoy a spicy kick in their pasta.
Salt and Pepper – Essential for enhancing all the flavors, just a little pinch goes a long way to elevate the entire dish.
Pappardelle Pasta – These wide, flat noodles are perfect for holding onto the sauce and creating a satisfying bite, making each forkful delightful.
Vegetable Broth – Adding depth and savory goodness, this can also be substituted with water for a lighter flavor. It helps achieve the desired sauce consistency.
Nutritional Yeast – An optional sprinkle at the end, this ingredient offers a cheesy flavor without dairy, making it great for vegan dishes and adding an extra layer of richness.
Steps
- Soak Walnuts and Shiitake Mushrooms
Soak the walnuts in warm water for at least 30 minutes, and the dried shiitake mushrooms in hot water for 10 minutes to rehydrate. Drain both and set aside. - Blitz Walnuts and Mushrooms
In a food processor, pulse the soaked walnuts and rehydrated mushrooms until you get a coarse, meaty texture. - Sauté the Aromatics
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the walnut-mushroom mixture and sauté for 5-7 minutes until lightly browned. Stir in tomato paste, Italian seasoning, and red pepper flakes (if using). - Add Tomatoes and Simmer
Pour in the whole peeled tomatoes, crushing them with a wooden spoon as you stir. Add the vegetable broth, agave, and season with salt and pepper. Bring the sauce to a simmer, reduce heat to low, and let it cook for 20-30 minutes, stirring occasionally. - Cook the Pappardelle
In a large pot of water, cook the pappardelle according to the package instructions until al dente. Reserve ½ cup of pasta cooking water before draining. - Assemble
Add the cooked pasta to the sauce, along with the reserved pasta water to loosen the sauce if needed. Toss to coat the pappardelle in the rich bolognese. Garnish with nutritional yeast for a cheesy flavor boost.
Variations
- Portobello Mushroom Bolognese: Replace the shiitake mushrooms with portobello or cremini mushrooms for a slightly different, earthier flavor.
- Spaghetti Squash: For a low-carb option, swap out the pappardelle for roasted spaghetti squash, making the dish even more veggie-packed.
- Extra Veggies: Add finely diced carrots, celery, or bell peppers to the bolognese for more texture and flavor.
Substitutions
- Walnuts: Swap walnuts with sunflower seeds or cashews for a different nutty base.
- Tomato Paste: If you don’t have tomato paste, use tomato puree or marinara sauce, though it will slightly alter the texture.
- Agave Syrup: You can substitute maple syrup or a pinch of sugar to balance the acidity of the tomatoes.
FAQ
Can I make this ahead of time?
Yes! The walnut mushroom bolognese sauce can be stored in an airtight container in the fridge for up to 3-4 days, or frozen for up to a month. Reheat gently before serving.
Can I use fresh mushrooms?
Yes, fresh shiitake or even cremini mushrooms will work, but dried shiitake adds a more concentrated umami flavor.
Top Tip
For the best flavor, let the bolognese sauce simmer for at least 30 minutes. This allows the walnuts and mushrooms to soak up the rich tomato and herb flavors, creating a deep, satisfying sauce.
Hint
To thicken the sauce, let it simmer uncovered for the last 10 minutes, stirring occasionally. This reduces the excess water and intensifies the flavors, giving you a perfect consistency to coat the pasta!
Walnut Mushroom Pappardelle Bolognese Recipe
Ingredients
- 1 cup walnuts soaked
- 1 cup dried shiitake mushrooms soaked
- 2 tablespoon olive oil
- 2 tablespoon tomato paste
- 1 can 28 oz whole peeled tomatoes
- 1 tablespoon agave syrup
- 1 teaspoon Italian seasoning or a blend of basil, oregano, and thyme
- ½ teaspoon red pepper flakes optional
- Salt and pepper to taste
- 12 oz pappardelle pasta
- 1 cup vegetable broth or water
- Nutritional yeast for garnish (optional)
Instructions
- Soak Walnuts and Shiitake Mushrooms
- Soak the walnuts in warm water for at least 30 minutes, and the dried shiitake mushrooms in hot water for 10 minutes to rehydrate. Drain both and set aside.
- Blitz Walnuts and Mushrooms
- In a food processor, pulse the soaked walnuts and rehydrated mushrooms until you get a coarse, meaty texture.
- Sauté the Aromatics
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the walnut-mushroom mixture and sauté for 5-7 minutes until lightly browned. Stir in tomato paste, Italian seasoning, and red pepper flakes (if using).
- Add Tomatoes and Simmer
- Pour in the whole peeled tomatoes, crushing them with a wooden spoon as you stir. Add the vegetable broth, agave, and season with salt and pepper. Bring the sauce to a simmer, reduce heat to low, and let it cook for 20-30 minutes, stirring occasionally.
- Cook the Pappardelle
- In a large pot of water, cook the pappardelle according to the package instructions until al dente. Reserve ½ cup of pasta cooking water before draining.
- Assemble
- Add the cooked pasta to the sauce, along with the reserved pasta water to loosen the sauce if needed. Toss to coat the pappardelle in the rich bolognese. Garnish with nutritional yeast for a cheesy flavor boost.
