Mushroom & Walnut Bolognese –

Ingredients

• 2 servings of spaghetti
• 1 x 400g tin of finely chopped tomatoes
• 1 red pepper
• 200g mushrooms
• 50g walnuts
• 1/2 onion
• 1 clove garlic
• 3 tbsp tomato puree
• 1 tbsp lemon juice
• 1/2 tsp chilli flakes
• 1 tsp dried mixed herbs
• small handful of fresh basil - chopped
• 1 tbsp olive oil
• salt & pepper
• 7oz mushrooms
• 1oz walnuts
• Step 1 Pre-heat the oven to 180 degrees celsius.
• Step 2 Place the walnuts on a baking tray and roast for 5 minutes. The remove and allow to cool. Cook the spaghetti according to packet instructions. Once cooked, drain and return to the pan.
• Step 4 Slice the mushrooms and finely chop the red pepper (discarding the seeds). Add these to the saucepan and cook until soft.
• Step 5 Add the chopped tomatoes, tomato pureee, lemon juice, chilli flakes, dried herbs, salt & pepper to the saucepan. Stir well and allow to cook for 5-10 minutes. Stirring regularly.
• Step 6 Add the roasted walnuts to a food processor and gently pulse until they’re broken down into very small pieces, but not a flour!
• Step 7 Add the finely chopped walnuts to the saucepan with the sauce and stir well to combine.
• Step 8 Pour the sauce into the pan with the spaghetti, add the fresh basil and stir well.
• Step 9 The spaghetti is ready to serve!