Mushroom-Walnut Bolognese

I dug this recipe out of a folder and decided to make it, now that I have access to a lactose-free cream substitute here (Silk brand). I keep reading that walnuts are anti-inflammatory and full of omega-3s, and mushrooms are also recommended against diabetes. That being said, since there is “cream” and pasta (I couldn’t find a low-carb long and wide pasta, so had the real thing for the first time since early summer, I think), probably all those foods cancel each other out. In any case, this was really good! 

1 lb. cremini mushrooms, trimmed and quartered 

1 cup toasted walnuts 

1 yellow onion, quartered 

1 medium carrot, chopped 

1 medium stalk celery, chopped 

6 Tbsp. olive oil, divided 

1 ¼ tsp. kosher salt, divided 

½ cup dry white wine 

⅓ cup tomato paste 

2 cups low-sodium vegetable stock 

¼ tsp. freshly ground black pepper 

½ cup lactose-free half-and-half substitute 

1 lb. tagliatelle pasta, cooked according to package instructions 

grated parmesan cheese, for serving 

Working in 2 batches, pulse mushrooms in a food processor until finely chopped. Transfer to a bowl. Add walnuts to food processor; pulse until finely chopped. Transfer to a medium bowl. Add onion, carrot, and celery to food processor; process until very finely chopped. 

Heat ¼ cup oil in a large skillet over medium-high. Add mushrooms in an even layer; cook, undisturbed, until browned in spots, about 8 minutes. Season with ½ teaspoon salt, toss, and cook for 1 minute. Transfer to bowl with walnuts. Reduce heat to medium. Add remaining 2 tablespoons oil to skillet. Stir in onion mixture and ¼ teaspoon salt; cook, stirring often, until mixture is golden and almost dry, 10 to 12 minutes. Stir in mushrooms and walnuts. Add wine; cook until absorbed, 2 to 3 minutes. Add tomato paste; cook, stirring, until combined, about 5 minutes. Add stock; simmer over low, stirring once or twice, until sauce is very thick, 35 to 40 minutes. Add pepper, remaining ½ teaspoon salt, and half-and-half; cook, stirring, for 2 minutes 

Toss pasta with desired amount of sauce. Serve with cheese. Place any remaining sauce in an airtight container; refrigerate for up to 3 days or freeze for up to 3 months.