WHAT TO GRAB:

• 8 ounces of mushrooms (any kind should work, I used button here), chopped

• 1 cup of walnut pieces

• 1 tablespoon of olive oil

• 1/2 yellow onion, chopped

• 2 carrot sticks, chopped

• 2 celery stalks, chopped

• 2 cloves of garlic, minced

• 1 heaping tablespoon of tomato paste

• Salt

• Pepper

• Dried basil

• Dried oregano

• 1 28 ounce can of diced tomatoes

• Optional: parmesan and parsley for toppings

note: you can ditch the tomato paste and diced tomatoes and instead use a jarred marinara that you love.

WHAT TO Do:

1. Place walnut pieces in a food processor and pulse a few times. Then add mushrooms and pulse a bit more. Mixture should appear “meaty” - make sure not to over-process (will turn into muck). See picture for an example.

2. In a pan, add olive oil, onion, carrots, & celery. Cook on medium high heat and stir frequently until the vegetables begin to cook down (5 ish minutes). Then add garlic and tomato paste. Cook for another minute then stir in spices & tomato paste (salt, pepper, basil, oregano).

3. Add mushroom/walnut mixture to the pan and stir well. Once it is all combined, add in the can of diced tomatoes and place the heat on medium. Once it starts to boil, turn it down to low and let it simmer for ~20 minutes.

4. Adjust spices as needed. Serve over pasta, zoodles or spaghetti squash and enjoy! Below is pictured with half zoodles/half bowtie chickpea pasta.