Mushroom Bolognese With Chickpea Crumble [Vegan]

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A comforting and delicious meatless riff on traditional Bolognese, it’s hearty, rich and flavorful with a crispy chickpea topping. Perfect for those colder days.

Mushroom Bolognese With Chickpea Crumble [Vegan]

Calories

2889

Ingredients

For the Mushroom Bolognese:

16-ounces dry spaghetti
3 tablespoons olive oil
1 large onion, diced
2 stalks celery, diced
2 medium-sized carrots, diced
1 red bell pepper, diced
1 – 2 chili peppers, diced (optional)
3 garlic cloves, minced
1 1/2 pounds mushrooms, finely chopped
1 cup red wine
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes (about 3 cups)
1/2 cup pasta water or vegetable stock, plus more for thinning out pasta if preferred
1 tablespoon dried herbs or Italian seasoning (I use a mix of thyme, basil, rosemary and oregano)
Salt to taste
1 tablespoon chopped parsley

For the Chickpea Crumble:

1 cup cooked chickpeas
1 teaspoon olive oil
Pinch of salt and freshly ground black pepper
1/2 cup raw walnuts
1 tablespoon nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon za’atar or freshly ground black pepper, optional
1/2 teaspoon lemon zest
1/4 teaspoon crushed red pepper flakes
Salt to taste

Preparation

For the Mushroom Bolognese:

Cook pasta in a large pot of generously-salted water until el dente, according to package instructions.
Drain, set aside, and reserve about 1 cup or more of the pasta’s cooking liquid (pasta water)
To make the sauce, heat olive over medium heat in a large saucepan or skillet.
Add onions, celery and carrots, sauté until fragrant, then add bell and chili peppers and continue cooking until vegetables soften, 3 – 5 minutes.
Add garlic and mushrooms and sauté for 2 – 3 minutes, then pour in wine and cook for another 3 – 5 minutes until mushrooms are softened and cooked through, and wine has evaporated.
Stir tomato paste, add diced tomatoes, 1/2 cup pasta water, dried herbs, season with salt and stir to combine, let mixture cook until it comes to a simmer, then reduce heat cover and cook for 15 – 20 minutes, as sauce slightly reduces, stir occasionally.
Taste, and season with extra salt, pepper and/or dried herbs if needed.
Combine sauce with pasta and toss to coat, if it’s too thick, add more pasta water (a little at a time) as needed to loosen sauce and coat pasta.
Stir in chopped parsley, and serve topped with chickpea crumble.
Enjoy!

For the Chickpea Crumble:

Preheat oven to 350°F. and line a baking sheet with parchment paper
Spread chickpea on baking sheet and toss with olive oil, salt and pepper
Roast in oven until slightly browned, 15 – 20 minutes, stir once halfway through
Remove from oven, add walnuts and then roast again for another 5 – 10 minutes, or until walnuts are browned and fragrant
Allow chickpea and nuts to cool completely, then combine with nutritional yeast, garlic powder, za’atar, lemon zest, pepper flakes and salt in a food processor
Pulse until mixture is coarsely chopped and crumbly, about 15 seconds
Enjoy!

Nutritional Information

Notes

Flat-ribbon pasta like pappardelle or tagliatelle was used in this recipe.

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AUTHOR & RECIPE DETAILS

Simple, nourishing, and budget-friendly foods inspired by African flavors.

Hello, I’m Elsa and I chronicle my adventures exploring nourishing and vibrant plant-based foods on my blog, The Whinery.
When I’m not in my tiny kitchen in Vancouver, BC whipping up delicious meals, I travel, dabble in photography and explore sustainable coffee houses.