Walnut Bolognese is really something fine. I can still remember exactly when I ate them for the first time and that was in South Tyrol at the VIMEA Hotel. However, there it was not served with pasta, but with gnocchi and I found it just incredibly delicious. Accordingly, this recipe has been on my list for a long time and I am even more pleased that I have finally implemented it. One other thing on the side, if you don’t follow me on Instagram yet, you can get right to my profile here. I’m in Mexico right now and share stories every day, especially about the delicious food there.
Vegan walnut bolognese
Today’s recipe is made in three easy steps. Roast walnuts, make sauce, cook pasta and enjoy! I roast the walnuts beforehand because I find it makes them a little milder and easier to digest. For the sauce we need olive oil, onion, garlic granules (or fresh garlic), Italian herbs, paprika powder, toasted and ground walnuts, tomato passata, peas, coconut blossom sugar and salt. This is all boiled down to a fine sauce and smells so good even as it cooks that you can hardly wait.
Regarding the choice of pasta, it’s entirely up to you. I use spaghetti, but you can also use very classic penne or even rigatoni. Gluten-free pasta works just as well, of course, or gnocchi.
TIP: If you want to make the sauce even more tomato-y, I recommend adding sun-dried tomatoes or tomato paste. I also like to do that very much. You can also omit the coconut blossom sugar, though I like the caramel sweetness it adds to the dish.
Vegan bolognese with walnuts quick and easy
Not only is this dish quick and easy to make, but it’s also wonderful to cook ahead and freeze. For an extra green boost, I recommend you add a handful of spinach or kale with valuable fiber, blood-building iron and minerals like potassium and calcium.
The walnuts not only provide a wonderful creaminess, but are also very healthy. They are full of valuable antioxidants that can counteract oxidative processes in the body (aging processes). They are also rich in health-promoting omega-3 fatty acids.
Looking for another vegan pasta dish? Then I recommend you the following delicacies:
- Pasta with sun dried tomatoes
- Pasta with paprika nut sauce
- Crispy breaded eggplant and creamy pasta
- Spaghetti with vegan spinach sauce
- Arugula Pesto Pasta
- Mexican Fajita Pasta
- Mexican Style Pasta
- High Protein Pasta
- Pasta alla Norma
- Bolognese with kale and tofu
The walnut bolognese is:
- High protein
- Easy to make
Well, fancy a delicious vegan pasta variant with walnuts? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Vegan walnut bolognese
FOR THE SAUCE:
- Vegan parmesan
- Fresh parsley
- Preheat the oven to 160 degrees Celsius (180 degrees Celsius top-bottom heat) and line a baking tray with a baking mat or baking paper. Spread walnuts on top, place in oven and roast for 10 minutes. Remove from the oven, let cool slightly and grind in a blender. NOTE: Depending on how coarse or fine the flour should be, vary individually.100 g Walnuts
- Cook pasta of choice (according to package directions) and set aside.500 g Pasta of choice
- FOR THE SAUCE Provide a large pot and let the olive oil get hot.30 ml Olive oil
- Add the onion and sauté until translucent. Add garlic granules, Italian herbs, paprika powder and continue to sweat. Add in ground walnuts and stir to combine.120 g red onion, 1 tbspn Garlic granules, 2 tbspn Italian herbs, 1 tbspn Paprika powder, 100 g Walnuts
- Deglaze with the tomato passata and stir in green peas. Yes according to the thickness of the sauce add a little water. Add coconut blossom sugar and salt and simmer with the lid closed for 15 minutes over medium heat. Season to taste and serve with pasta of choice.600 ml Tomato passata, 150 g green peas, 1 tbspn Coconut blossom sugar, Salt
- Divide among plates. Garnish with parmesan and fresh parsley and enjoy!Vegan parmesan, Fresh parsley
- NOTE: If you like, you can cook only two or three servings of pasta and freeze the rest. Sauce (without pasta) keeps up to 4 days in an airtight container in the refrigerator. Heat in a pot with a little water or in a steamer.