Vegan walnut and mushroom bolognese

Ingredients for 1 servings:

• 125 g mushrooms
• 15 g walnuts
• ½ onion(s)
• 1 garlic clove(s)
• 80 g pasta
• 1 tbsp margarine
• some tomato paste
• 60 ml red wine
• 70 ml tomatoes, pureed
• 60 ml vegetable stock
• ½ tsp agave syrup
• 1 tsp herbs, dried
• 10 g yeast flakes
• e.g. salt and pepper
• 1 tbsp pine nuts
• 1 handful of parsley, chopped, fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Clean the mushrooms and finely chop them with the walnuts. Peel the onion and garlic clove and also dice them into small cubes. Bring a pot of water to a boil, add salt, and add the pasta. Heat another pot with margarine and sauté the onion until translucent. Add the mushrooms, walnuts, and garlic and sauté for 2-3 minutes. Add the tomato paste and sauté for another minute. Add the red wine, passata, and vegetable stock to the Bolognese and reduce the heat. Stir frequently until the liquid has evaporated. Season with agave syrup, dried herbs, and nutritional yeast. Season to taste with salt and pepper. Drain the pasta and add it to the Bolognese sauce and mix. Divide among plates and enjoy with pine nuts and fresh parsley. Per serving: approximately 727 kcal