I never had the meaty version of Spaghetti Bolognese, but man, is this vegan version awesome! Once I had made the sauce, I kept eating spoonfuls of it (it would make a great dip!). This is super simple to make. My kid that doesn’t like mushrooms liked this!
(Chloe’s Kitchen, Chloe Coscarelli)
1 lb spaghetti
1 cup walnuts
8 ounces crimini mushrooms, trimmed and sliced
1 15-ounce can pinto or kidney beans, rinsed, drained, and patted dry (I used pinto)
1/2 cup all-purpose flour
1 tsp dried basil
1 tsp sea salt
1 tsp ground black pepper
2 tbsp olive oil
1 24-ounce jar marinara sauce
1/4 cup soy, almond, or rice milk (I used almond)
1 tbsp bown sugar or maple syrup (I used maple syrup)
chopped fresh basil for garnish, optional
1. Bring a large pot of heavily salted water to a boil. Add spaghetti and cook according to package directions. Drain and set aside.
2. Meanwhile, make the sauce by processing walnuts in a food processor until a fine crumbly meal forms. Add mushrooms and pulse about 15 times until mushrooms are finely chopped. Add beans, flour, basil, salt and pepper and pulse about 10 more times. So not overprocess; it should be crumbly and chunky.
3. Heat oil in a large nonstick skillet over medium-high heat. Transfer mushroom mixture to the pan and let cook, turning frequently with a spatula, until the mixture is evenly browned, about 10-15 minutes. Add marinara sauce, nondairy milk, and brown sugar and stir until heated through. The nondairy milk and brown sugar will soften the acidity of the tomatoes.
4. Top hot pasta with sauce, garnish with basil, and serve.