Anti Inflammatory Mushroom and Walnut Bolognese
Rich, deeply savory, and built entirely from whole-food ingredients, this plant-based bolognese is the kind of comfort meal that also happens to be genuinely good for you. Cremini mushrooms and raw walnuts are pulsed in a food processor to create a meaty, satisfying base — no meat substitutes, no processed fillers, just ingredients that work hard on their own. The mushrooms are browned until deeply caramelized before anything else goes into the pan, which builds the kind of umami depth you'd expect from a slow-cooked meat sauce. Ground turmeric and black pepper are quietly doing important work here — both are well-regarded for their role in an inflammation-conscious diet, and together they blend seamlessly into the tomato base without tasting medicinal. Extra-virgin olive oil, a classic soffritto of onion, carrot, and celery, and a long simmer with crushed tomatoes round everything out into a sauce that's thick, glossy, and full of layered flavor. This makes four generous servings, so it's a smart Sunday cook that sets you up for easy weeknight meals — and it reheats beautifully.
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Learn more →Ingredients
4 servings
- 1 lb cremini mushrooms, roughly chopped
- 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
- 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.
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