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Pasta Bolognese

Italian Walnut Meat Bolognese





  • 1 pack of Italian Walnut Meat

  • 1/2 cup Three Trees Oat & Seed Milk or any plant-based milk

  • 1/4 cup Laird Unsweetened Superfood Creamer or another plain plant-based cream

  • 1 tbsp. Miyoko's Vegan Butter or any plant-based butter (optional)

  • 1/2 - 3/4 cup Imagine No-Chicken Broth

  • 28 oz., Whole Peeled San Marzano Tomatoes (crush and squeeze with hands)

  • 1 Roma Tomato finely chopped

  • 2 tbsps. Tomato Paste

  • 1 small Carrot (finely chopped)

  • 1 small Yellow Onion (finely chopped)

  • 4 Garlic Cloves (finely minced)

  • 1 small/short Celery Stalk (finely chopped)

  • 1/2 cup Dry White Wine (Pinot Grigio)

  • 1-2 Bay Leaves

  • 1 tsp Redmond salt

  • Pinch of Nutmeg

  • cracked black pepper to taste

  • 1-2 tbsps. olive oil

  • Gnocchi or pasta of your choice


For best results use a food processor for veggies

  1. Add 1/4 cup of water to a pan and bring to a boil.

  2. Add the entire package of Italian walnut meat to the boiling water.

  3. Cook for 1 minute.

  4. Add finely chopped carrot, celery, and onion, and sauté for 1 minute.

  5. Add finely minced garlic and cook for 1 minute or less.

  6. Add wine (or add it at the very end while simmering).

  7. Add tomato paste and chopped Roma tomato and stir for 1 minute or less.

  8. Crush whole peeled tomatoes, and add to walnut meat mixture with bay leaf, pepper and stir. Cook for 2 minutes.

  9. Add 1/2 cup of Imagine "No Chicken" Broth, plant-based milk, salt and a pinch of nutmeg, and stir.

  10. Add olive oil. and stir. Cover and reduce heat and cook on low for 20 minutes.

  11. Add plant-based creamer and butter, Reduce heat, cover, and simmer for another 25-30 minutes.


Serve over gnocchi or the pasta of your choice!

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