Low Sodium Mushroom and Walnut Bolognese

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Low Sodium Mushroom and Walnut Bolognese

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 lb cremini mushrooms, roughly chopped
Crimini Mushrooms Whole Crimini Mushroom - 1 Lb Trader Joe's Sliced Crimini Mushrooms
Windmill Farms Organic Whole Crimini Mushrooms 8 oz
See all
1 cup raw walnuts
3 tbsp extra-virgin olive oil, divided
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
½ cup low-sodium vegetable broth
1 tsp dried oregano
½ tsp ground turmeric
½ tsp black pepper, plus more to taste
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp red pepper flakes (optional)

For serving

12 oz pasta of choice
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Working in two batches, pulse the cremini mushrooms in a food processor until finely chopped, about 8–10 pulses — the pieces should be roughly the size of coarse breadcrumbs. Transfer to a bowl and set aside. Add the walnuts to the food processor and pulse 6–8 times until coarsely ground, with some pea-sized pieces remaining for texture. Set aside separately.
2
Heat 1 tbsp of the olive oil in a large skillet or wide saucepan over medium-high heat until shimmering. Add the chopped mushrooms in an even layer and cook undisturbed for 3 minutes, then stir and continue cooking until the mushrooms are deeply browned and any released liquid has fully evaporated, about 5–7 minutes more. Transfer to a bowl and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!