Mushroom and walnut bolognese pappardelle

• 300 g mushrooms, finely chopped
• 60 g walnuts, finely chopped
• 2 tbsp olive oil
• 1 medium onion, diced
• 1 medium carrot, finely diced
• 3 garlic cloves, minced
• 400 g canned crushed tomatoes
• 1 tbsp tomato paste
• 1/2 tsp dried oregano
• 240 g dried pappardelle
• 10 g fresh basil, torn

Method

1. 1

   Heat the olive oil in a large saucepan over medium heat and cook the onion and carrot for 6 minutes until softened.

2. 2

   Add the mushrooms and walnuts and cook for 8 minutes until the mushrooms release their liquid and it evaporates.

3. 3

   Add the garlic and cook for 1 minute, then stir in the crushed tomatoes, tomato paste, and oregano.

4. 4

   Simmer for 12 minutes, stirring occasionally.

5. 5

   Cook the pappardelle in salted boiling water according to package directions, then drain.

6. 6

   Toss the pasta with the mushroom bolognese and top with basil.