Matt Tebbutt mushroom and walnut spaghetti bolognese recipe on Go Veggie and Vegan

Matt Tebbutt served up a tasty mushroom and walnut spaghetti bolognese on Go Veggie and Vegan.

The ingredients are: 100g Walnuts, 250g Chestnut Mushrooms and Olive Oil.

For the pasta: Dried Spaghetti and Salt.

For the sauce: Olive Oil, 1 Stick Celery, finely chopped, 1 Small White Onion, finely chopped, ½ Carrot, finely chopped, 2 Cloves Garlic, crushed but whole , Fresh Thyme, 1tsp Dried Oregano, 1tsp Red Pepper Flakes , 125ml Red Wine, 1 tin chopped tomatoes, 75ml Olive Oil, Balsamic Vinegar, Sea Salt, Cracked Black Pepper and Fresh Basil.

To Garnish: Olive oil, Parmesan and Fresh Basil.




See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.

7 thoughts on “Matt Tebbutt mushroom and walnut spaghetti bolognese recipe on Go Veggie and Vegan

  1. Vegetarians eat cheese, I think you mean vegan – they don’t eat anything that comes from an animal inc dairy

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