I get creative when it comes to meatless Monday. However, I want what I want when I want it, so if I want a Bolognese, then it’ll have to be a vegetarian one. I did a different recipe before once, and it was really good. But this one tastes more like ground beef, and that might not be a turn on for vegetarians, but for me, a carnivore that wants to cut down a little bit, this is a major plus. I was thrown off when I saw that walnuts were involved in the recipe, but I gave it a go anyway, and it turns out that the walnuts might just be what gives this sauce the meaty flavor, and the creaminess at the same time. Give it a shot, you won’t regret it.
What you’ll need:
- 2 tbsp olive oil
- 1 cup grated carrots
- 1 cup walnuts, finely chopped
- 1 onion, minced
- 1 cup dried lentils (brown or green)
- 1 (24oz jar) Marinara sauce
- 6 cups water
- 1 tsp salt
- 1 pound dry pasta of your choice
- 1/4 cup parmesan cheese (or more)
- 1/4 of heavy cream
- fresh parsley, chopped
In a large sauce pot heat the olive oil. Add the carrots and onions and sauté for about 5 minutes. The add the walnuts, lentils, salt, water and Marinara sauce. Stir to combine.
Simmer on low heat for about 45 minutes, stirring occasionally, until sauce thickens. Use an immersion blender to blend down the sauce to a consistency of a meat sauce, ergo not too smooth. Add the parmesan cheese and the heavy cream (vegan or vegetarian if possible and/or preferred). Stir well and pour it over your pasta. Sprinkle fresh parsley on top.