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FitLiving Eats by Carly Paige - Recipe - mushroom walnut bolognese featured

Hearty Mushroom Walnut Vegan Bolognese


Scale

Ingredients

  • 2 small spaghetti squash
  • 2 Tablespoons avocado oil
  • 2 Tablespoons olive oil
  • 1 small onion, diced
  • 2 carrots, peeled and diced
  • 16 oz. baby bella mushrooms, thinly sliced or chopped in food processor
  • 2 cloves garlic, minced
  • 1 Tablespoon balsamic vinegar
  • 28 oz. can crushed organic tomatoes
  • 1/2 cup walnuts, chopped
  • 1/4 cup basil, chopped
  • salt and pepper, to taste

Vegan Parmesan:

  • 1/2 cup cashews
  • 2 Tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat oven to 375 degrees.
  2. To prepare the spaghetti squash, cut off both ends and cut in half lengthwise. Remove the seeds with a spoon. Sprinkle the squash with salt and pepper; drizzle with olive oil. Place the squash cut side down on a parchment-lined baking sheet.  
  3. Place the squash in the oven and roast for about 35 minutes or until fork tender.
  4. Meanwhile, prepare the sauce by heating olive oil in a large saucepan over medium heat. Add the onion and carrots; sauté for about 5 minutes, or until the onion is translucent. Add the garlic, mushrooms and walnuts. Sauté until the mushrooms begin to brown, stirring frequently.
  5. Next, stir in the balsamic vinegar and crushed tomatoes and simmer for about 20 minutes.
  6. To make the vegan parmesan, add all of the ingredients to a food processor. Pulse until the cashews are ground to a mealy consistency. Set aside.
  7. To finish the spaghetti squash, shred with a fork. To serve, divide the spaghetti squash among four bowls and spoon the mushroom walnut Bolognese on top, followed by a sprinkle of the vegan parmesan and basil!

Keywords: pasta, italian, bolognese, healthy swap, gluten free, vegan, quick dinner, weeknight dinner, comfort food, spaghetti, spaghetti squash

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