Let’s be real – pasta is life.
So, I decided to switch things up from my boring bowls of pasta and make something that was partnered up with something savory, textured, and a little bit on the fancier side.
And by fancy, I mean, do more work than just dumping a jar of pasta sauce onto noodles and calling that dinner (which I also love sometimes).
I try to keep my recipe short and simple, but this one does take a little bit more effort and ingredients. But, when I tell you it’s worth it – I mean it.
What I really dig about this recipe is that a whole bag of this incredible pasta was $1 (which I only used about 3 servings’ worth). Additionally, a lot of these ingredients are pretty affordable. If need be, switch out some of the fresh items like garlic or onion for the dry stuff.
Meatless Bolognese Sauce
- 2 cups pasta sauce
- 1.5 cups common mushroom chopped
- 1/2 sweet onion chopped
- 1/2 red bell pepper chopped
- 1 garlic clove crushed, minced
- 1/4 cup walnuts finely chopped
- 1 tablespoon tomato paste
- 1 tablesppon Italian seasoning
- 1 tablespoon garlic powder
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon sugar optional
- 1 tablespoon olive oil
- Toast your chopped walnuts in a toaster oven at 350F degrees for 1 – 1.5 minutes. Set aside.
- In a pan over medium heat, add olive oil and onions. Cook until tender, about 5 minutes.
- Then, add the mushrooms and red bell pepper to the saucepan. Cook and stir for 8 minutes, or until the water from the mushroom has been cooked off.
- In the same saucepan, add your tomato paste, marinara sauce, Italian seasonings, roasted walnuts, fennel seeds, and garlic powder, garlic. Mix well.
- Finally, reduce heat to low and allow the sauce to simmer for about 5-8 minutes.
- Taste, add a pinch of sugar if the sauce is too acidic. (optional)
- Serve with pasta.
- If you don’t have fresh garlic. No big deal. Just skip out of it and use more garlic powder.
- I used rigatoni pasta. However, feel free to use whatever you have.
- The best way to get started with this recipe is to just have everything prepped and chopped prior to the actual cooking.
- When you’re toasting the walnuts, keep an eye out. Otherwise, they can go from toasty to burn quickly.
- If you don’t have a toaster oven, you can toast your walnuts on a stovetop.
- If the recipe ends up too acidic, add a pinch of sugar.
- This recipe makes about 3 servings
Did you try out this Meatless Bolognese Sauce recipe?