 |
| Spaghetti Bolognese - Chloe's Kitchen |
Get ready for a hearty pasta dish with Chloe's Kitchen's Spaghetti Bolognese. This meatless version packs in a lot of healthy ingredients with a sauce made from mushrooms and walnuts that make for a filling meal. Make sure you have a larger food processor and the ingredients are dry, as I had a tough time with a rather mushy mixture to start with, but even still it turned out tasty! This makes enough for 4 servings. You can find this recipe and others in Chloe's Kitchen (buy your copy here).
1 pound spaghetti (try a gluten-free version from Trader Joe's)
1 cup walnuts
8 oz. chopped crimini mushrooms
15 oz. can pinto beans (rinse and dry!)
1/2 cup flour
1 teaspoon dried basil
1 teaspoon sea salt
1 teaspoon black pepper
2 tablespoons olive oil
24 oz. marinara sauce (I like Trader Joe's Tomato Basil)
1/4 cup plain almond milk
1 tablespoon brown sugar
Fresh basil for garnish
Cook spaghetti according to instructions on the package. Drain water and put aside.
Put walnuts in food processor and process until they are crumbs. Add crimini mushrooms and pulse into small pieces. Now add in the beans, flour, basil, salt and pepper and pulse. The mixture should be chunky - to avoid a thick wet mixture make sure your ingredients are dry (this means pat the beans and mushrooms dry after rinsing).
In a large skillet heat olive oil over medium-high then add in processed mushroom mixture. Evenly brown the mixture by flipping frequently, should take about 12 minutes. Add to the pan the marinara sauce, almond milk, and brown sugar and stir until it's all heated.
Mix spaghetti and bolognese sauce, top with basil.
I have made this lots of times. SOOOOOO Delicious! Even my cattle rancher husband and 4 year old like it. This makes a very thick sauce, I usually half the mushroom mixture or double the pasta and sauce, depends on if I have a crowd or just really want leftovers!
ReplyDelete