A super easy and tasty spaghetti bolognese, with walnuts and mushrooms adding a lovely bite. Best served with wholemeal spaghetti for a higher-fibre, healthier meal.
Takes 20 minutesminutes
Serves 3
Ingredients
300gwholemeal spaghetti
1tbspoil
2small red onions
2clovesgarlic
2carrots
100gwalnuts
200gmushrooms
2tbsptamari
2tbsptomato purée
2tbspmaple syrup
680gjar of tomato passata
4tbspwater
Instructions
Fill and boil the kettle. Cook the pasta according to the packet instructions.
Peel and finely dice the red onions and garlic, and chop the carrots into small 1cm dice. Chop the mushrooms and walnuts into roughly 1cm cubes.
Heat a wide-bottomed non-stick pan over high heat. Once hot, add 1 tbsp of oil and the diced onions. Fry for 4 minutes until golden, stirring regularly. Add the garlic and cook for 1 minute. Add the chopped carrots with a pinch of salt and 4 tbsp of water. Put the lid on and allow to steam for 2–3 minutes, stirring occasionally.
Add the walnuts and mushrooms to a bowl and mix well with the tamari. Then, add the walnuts and mushrooms to the pan and fry for 3–4 minutes, stirring occasionally.
Add the tomato purée, maple syrup, and tomato passata, and mix well. Cook for a further 2 minutes until heated through.
Drain and rinse the cooked pasta, then add it to the tomato sauce and mix well. Taste and adjust the seasoning to your liking.
Serve with some bread and enjoy!
Notes
Beat the Bloat: Replace the garlic and onion with the green part of 1 leek.