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5 from 3 votes

Walnut and Bean Bolognese

This walnut and bean bolognese is an easy veggie version of spaghetti bolognese, made only with store cupboard ingredients!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main meals
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 3 people
Calories: 458kcal
Author: Becca Heyes

Ingredients

  • 1 tablespoon oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 390 g tin green lentils, drained (235g, or ~ 1 cup, when drained)
  • 400 g tin cannellini beans, drained (240g, or ~ 1 ¼ cups, when drained)
  • 2 teaspoon smoked paprika
  • 2 teaspoon dried herbs (e.g. dried parsley / dried mixed herbs)
  • Salt (or a crumbled vegetable stock cube)
  • Black pepper
  • 2 tablespoon tomato puree (tomato paste)
  • 400 g tin (~ 1 ⅓ cups) chopped tomatoes
  • 90 g (~ 1 cup) walnut halves, chopped
  • Spaghetti, to serve

Instructions

  • Heat the oil in a large frying pan. Add the onions and garlic, and cook for a few minutes over a medium heat, until softened. Add the drained tins of lentils and cannellini beans, along with the paprika and dried herbs. Season generously, and cook for a further 5 minutes, until the beans are soft and everything is starting to break down. You can mash some of the beans with the back of the spoon for a finer texture.
  • Add the tomato puree, chopped tomatoes and chopped walnuts, and bring to a simmer. Cook for a further 10-15 minutes, until the sauce has become thick and rich, and the walnuts have softened a little. You can add a splash of water if the sauce starts to become too dry.
  • Serve with spaghetti.

Nutrition

Serving: 1portion | Calories: 458kcal | Carbohydrates: 42.1g | Protein: 18.5g | Fat: 25.6g | Saturated Fat: 2.2g | Cholesterol: 0mg | Sodium: 66mg | Potassium: 974mg | Fiber: 16.1g | Sugar: 7.3g | Calcium: 63mg | Iron: 5mg