Mushroom & Walnut Bolognese

Ingredients

• 12 oz Pappardelle Pasta
• 16 oz Cremini Mushrooms
• ¾ cup Walnuts
• 1 can (28 oz) Crushed Tomatoes
• ½ cup Red Wine
• 1 whole Yellow Onion
• 2 whole Carrots
• 2 whole Celery Stalks
• 4 cloves Garlic
• 2 tbsp Soy Sauce
• 1 tbsp Italian Seasoning
• 2 tbsp Olive Oil
• ¼ cup Fresh Basil
• 2 tbsp Nutritional Yeast

Instructions

1. Cook pappardelle according to package directions. Reserve ½ cup pasta water before draining.
2. Heat olive oil in a large pot over medium-high heat. Sauté mushrooms 6–7 minutes until deeply browned. Add onion, carrots, and celery. Cook 5 minutes.
3. Add garlic and Italian seasoning. Stir 30 seconds. Add walnuts and stir 1 minute.
4. Pour in red wine and cook 2 minutes until reduced. Add crushed tomatoes and soy sauce. Simmer 12 minutes until thick. Season with salt and pepper to taste.
5. Toss with pasta, adding pasta water as needed. Serve topped with basil and nutritional yeast.