This Rich Walnut Ragu (Without Mushrooms) was actually a “mistake” on my path to testing another recipe. But it was so good, so rich, so creamy, and so delicious that I did not want to keep it from you. The texture, consistency, and taste resembles a real bolognese sauce and it is simply delicious.
You know what the best part is? You do not need to spend hours in the kitchen in order to make this recipe. Different to a regular Spaghetti Bolognese (which definitely gets better the longer it cooks) you can create this dish from start to finish in just about 40 minutes. How is that possible? We are borrowing a little trick from my Vegan Penne alla Vodka recipe. Adding a bit of vodka to the sauce (if you do not consume alcohol or are cooking for kids, I will show you a trick to use instead of the vodka), which makes the tomatoes that much richer in flavor.
I also wanted to make a version that is mushroom free, because a lot of walnut ragu recipes use mushrooms in order to get the same rich feeling. But alas, not everyone likes mushrooms. So, if you are in need of a gluten-free, vegan, dairy-free, and mushroom free version this recipe is definitely for you!
Why is this Rich Walnut Ragu (Without Mushrooms) Good for You?
Walnuts
I have not highlighted the many, many benefits of walnuts in a while, so allow me to do this with this post. Walnuts are wonder in healthy fat, fiber, vitamins and minerals. They are also delicious making them an easy option to incorporate as part of your diet.
Perhaps it is no wonder that walnuts look like a brain and this is the first fun fact I want start with. In smaller scale studies, walnuts have been proven to reduce inflammation and oxidative stress in the brain. They may also improve symptoms of Parkinson’s disease and depression. They have also been linked to improved cognitive function.
Walnuts are also super great for your heart health through a number of factors. First off, their antioxidant power reduces levels of “bad” cholesterol. They are a great source plant-based omega-3 fatty acids, which has been proven to lower your risk of cardiovascular conditions. They contain magnesium, which is beneficial for your heart. Last but not least, small studies have shown that walnuts lowers your blood pressure, which again is beneficial to the overall health of your heart.
How can I adjust this Rich Walnut Ragu (Without Mushrooms) Recipe to my Dietary Reqiurements?
This recipe is vegan, vegetarian, dairy-free, paleo-friendly (if not using the vodka but alternative), and gluten-free. Due to the nuts used, it is not suitable if you are allergic to nuts or nut-free.
Similar Posts on the Blog
Pastas are my secret passion, comfort-food, and love language. So, it is no wonder that there is an amazing array of really good options on the blog. Be sure to also check out the following:
- Garlicky Roasted Cauliflower Pasta
- Creamy Lemon Pasta with Roasted Brussels Sprouts
- Vegan Mac and Peas Casserole
- Vegetarian Spaghetti Carbonara
- Vegan Penne alla Vodka
And that is it for this week. I hope you are enjoying this rich, dark, creamy Walnut Ragu (without Mushrooms) as much as we did over here. I cannot wait to hear how you are liking the recipe! Please let me know by either rating it and/or leaving a comment. Happy cooking!
Rich Walnut Ragu (Without Mushrooms)
4
servings15
minutes40
minutesThis Rich Walnut Ragu (Without Mushrooms) packs a full punch of flavor whilst only cooking shortly. Absolutely delicious!!!
Ingredients
1 tbsp olive oil
1 white onion
2 garlic cloves
1 stick celery
1 carrot
6 sun-dried tomatoes in oil
1/4 cup tomato paste
1/4 cup vodka – see notes* for details
1 tsp oregano
1 tsp thyme
1 tsp vegetable paste
1 can tinned tomatoes (400 ml.)
400 ml. water
1 cup (100 gr.) walnuts, finely chopped
Salt and pepper to taste
How to
- Start by peeling and finely chopping chopping the onion and garlic. Heat a pot over medium to high heat with the olive oil. Once hot, add the onions and garlic and a little bit of salt and fry until translucent, about 5 minutes. Be sure to stir occassionally
- Meanwhile, finely wash and chop the celery and carrot. Add along to the pot and continue to fry. Chop the sun-dried tomatoes into small pieces and add along to the pot. Continue to fry off for another 2 minutes or so. Add the tomato paste to the pot and continue to stir until dark in color. Now add the vodka and cook until evaporated. Finally, add the oregano, thyme, and vegetable paste, along with the tinned tomatoes, and the water and the finely chopped walnuts. Continue to cook on a low to medium heat, stirring occasionally for ca. 25 minutes. Season with salt and pepper to taste
- Serve along-side your favorite (gluten-free) pasta and ENJOY!!!
Notes
- * if you do not want to use vodka, exchange for the same amount of water and a squeeze of lemon juice
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