- Hearty & Grounding
- Mains
- Vegan
- Prep 20 min
- Cook 45 min
- Serves 4
Finely chopped mushrooms and toasted walnuts give this sauce a meaty texture and real depth. Let it simmer slowly, and it only gets better as it sits.
Ingredients
For the sauce
- 60 g walnuts
- 3 tbsp olive oil
- 500 g chestnut mushrooms, very finely chopped
- 1 onion, finely chopped
- 1 carrot, finely grated
- 3 garlic cloves, chopped
- 2 tbsp tomato purée
- 1 tbsp soy sauce
- 150 ml red wine
- 400 g can chopped tomatoes
- 1 tsp dried oregano
- Salt and black pepper
To serve
- 350 g spaghetti
- Fresh basil
Method
- Toast the walnuts in a dry pan for 3 minutes, then chop them finely.
- Heat 2 tbsp of the oil in a wide pan over high heat and fry the mushrooms without stirring too much for 8 to 10 minutes, until deep brown and their water has cooked away. Take them out.
- Add the remaining oil and cook the onion and carrot for 6 minutes. Add the garlic, tomato purée and soy sauce and cook for 2 minutes.
- Pour in the wine and let it bubble down by half. Return the mushrooms and add the walnuts, tomatoes and oregano.
- Simmer gently for 25 minutes, stirring now and then, until thick and rich. Season to taste.
- Cook the spaghetti in salted water until al dente, drain, and toss with a ladle of the sauce.
- Serve topped with the remaining sauce and torn basil.
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