Walnut Mushroom Pappardelle Bolognese Recipe
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!
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.