DIRECTIONS:

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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.