** Recipe courtesy of Jamila Willis **
Mushroom Bolognese
Ingredients:
8 oz fresh walnuts
8 oz fresh mushrooms (I also used reconstitutes dry mushrooms for depth of flavor)
5 cloves garlic
Pinch of fennel seeds
1/2 tsp chili flakes
Olive oil
Vegan marinara sauce (see recipe below)
8oz pasta
Recipe:
1. Chop walnuts in a blender or food processor.
2. Add mushrooms, garlic, fennel seeds and chili fakes and pulse a few times in food processor until everything is mixed but still coarse.
3. Heat olive oil in a pan over medium heat and add mushroom mixture to the pan - cooking for 5-8 minutes, stirring occasionally.
4. Add marinara sauce to the pan and reduce heat. Stir to combine. Allow to simmer while pasta cooks
5. Cook pasta, preserving 1 cup of pasta liquid after draining.
6. Return pasta to pot, add sauce and pasta liquid (a little at a time) to combine sauce and pasta.
Marinara Sauce Recipe
Ingredients:
1–2 tbsp extra virgin olive oil
4 cloves of garlic, finely chopped
1/2 onion, chopped
1 28-ounce can crushed tomatoes (800 g)
2 tbsp tomato paste (optional)
1 tbsp dried oregano (and other dried herbs)
1 tsp salt
1/8 tsp ground black pepper
6 fresh basil leaves (or other fresh herbs)
Recipe:
1. Heat the oil in a large pot and cook the garlic and onion over medium-high heat until golden brown.
2. Add the remaining ingredients (crushed tomatoes, tomato paste, salt, pepper, oregano, dried herbs) but leave the basil leaves apart. Stir, cover, and cook over medium-high heat for 10 minutes. Then uncover and simmer for 10 more minutes.
3. Add the fresh basil leaves, uncover, stir, and cook for another 5 minutes. Remove from the heat and use immediately.