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For 4 servings:

  • 1 tsp. red pepper flakes

  • 500g mushrooms

  •  2 tbsp extra-virgin olive oil

  • 1 yellow onion cut into segments

  • 2 large carrot roughly chopped

  • 2 large celery stalks roughly chopped

  • 115g tomato paste

  • 6 garlic cloves minced

  • 1 Tbsp. finely chopped rosemary

  • 1/2 cup (120ml) red or white wine

  • 1 tsp sea salt

  • 1/2 tsp. black pepper

  • 1/2 cup (75g) chopped walnuts

  • 1 cup milk (240ml) of choice (whole milk if not making vegan; plant milk or choice for vegan)

  • 1 Tbsp soy sauce

  • 500g pasta 

  • Fresh basil for garnish and parmesan (vegan parmesan or nutritional yeast if vegan)


  1. In a food processor add mushrooms; pulse until finely chopped. Transfer mixture to a bowl.

  2. Next add onion, carrot and celery to the food processor; pulse until finely chopped.

  3. Heat 1 tbsp olive oil in a large pot over medium-high. Once hot, add mushrooms and red chilli flakes; cook 4 to 5 minutes, stirring occasionally, until golden-brown. Add onions, carrots and celery; cook until softened, about 6 more minutes.

  4. Push vegetables to one side of the pan and add tomato paste, garlic, and rosemary to open side; cook until fragrant, about 3 minutes. Stir in wine to deglaze and cook for 2 minutes, until most of the alcohol evaporates.

  5. Stir in salt, pepper, walnuts, milk, and soy sauce. Reduce heat to medium-low, and simmer, partially covered, while you prepare pasta (If the mixture is too thick add more liquid such as milk or vegetable stock). 

  6. Cook pasta in a large pot of boiling salted water until almost al dente, about 1 minute less than package directions.

  7. Using tongs, transfer pasta to pot with sauce. Add 1 cup pasta cooking liquid and cook, stirring often, until pasta is al dente and sauce is clinging to pasta, about 2 minutes. Remove from heat; taste and adjust seasoning as needed (it may need more salt). Divide into each of 4 bowls and garnish with basil, if desired.

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