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

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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.

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

  1. You are right, ordinary parmesan is normally made with animal rennet, but you can now buy a vegetarian parmesan although it’s not allowed to be called parmesan… , as it’s made with vegetable rennet… it is usually labelled ‘ hard cheese’ or something similar. Don’t know what it tastes like though!.

  2. Vegetarians I know will eat Parmesan cheese. Vegans I know do not. The word “vegetarian” is interpreted personally by the individual. According to Miriam Webster dictionary – “a person who does not eat meat : someone whose diet consists wholly of vegetables, fruits, grains, nuts, and sometimes eggs or dairy products”. Parmesan cheese is a diary product.

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