Prep Time: 5 minutes
Cook Time: 10 minutes
This walnut bolognese has made it's way onto my table a few times over the past few weeks, as it's a quick, easy and healthy meal which the whole family enjoys.
My usual vegan bolognese recipe is made with red lentils, but some nights I don't have the time to wait 20-30 minutes for the red lentils to cook. One night when I was in a rush to make dinner, I had the idea to add some walnuts to a bolognese sauce, and the end result was a delicious bolognese.
Walnuts are an excellent source of omega-3 fatty acids, which are important for healthy brain function. It's interesting to note that walnuts kind of look like brains - according to the doctrine of signatures, foods (or plants) often resemble a body part for which they are good for healing. This is definitely true for walnuts - the brain food that looks like brains!
- 2 tbs water
- 1 onion
- 2 red capsicums
- 1 celery stalk (including the leaves)
- 1/2 cup raw walnuts
- 690g passata
- Salt to taste
- 250g pasta of your choice, to serve
- Optional: extra walnuts, fresh basil, for garnish
- Firstly, cook your pasta according to package instructions while you prepare the sauce (generally, bring a pot of water to the boil, add the pasta and boil for around 10 minutes or until cooked through).
- Meanwhile, make the sauce. Finely dice the onion, capsicums, celery and walnuts.
- In a frying pan, add the water, onion, capsicums and celery, and heat over a medium heat while stirring.
- Add the walnuts and continue to fry for another minute.
- Pour in the passata and cook for a further 3 minutes, letting the passata reduce a little.
- Add some salt to taste, if desired.
- Remove from the heat and blend (if desired; I find blending the sauce makes this dish more pleasing to my children).
- Mix with sauce with the cooked and drained pasta.
- Top with the garnishes if using, and serve.
Makes about 4 servings