Main Meal

Walnut Mushroom Marinara Spaghetti

Total Time: 40 Mins
Serves: 6
Serving Size: 1 2/3 cups
Meal: Dinner / Lunch

Nutrition

• Calories: 500 cal
• Total Fat: 24 g
• Saturated Fat: 3 g
• Polyunsaturated Fat: 13.8 g
• Monounsaturated Fat: 6.263 g
• Cholesterol: 0 mg
• Sodium: 630 mg
• Carbohydrates: 60 g
• Dietary Fiber: 5 g
• Total Sugars: 11 g
• Protein: 14 g
• Vitamin D: 4 mcg
• Calcium: 80 mg
• Iron: 4 mg
• Potassium: 750 mg

Ingredients

• 1 1/2 cups California walnuts
• 1 1/2 cups quartered baby bella mushrooms
• 12 oz spaghetti noodles
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 medium yellow onion (1/4-inch diced)
• 1 (32-oz) jar marinara sauce
• 1 1/2 cups 1/4-inch diced zucchini
• Garnish (optional):
• Fresh snipped basil
• Vegan Parmesan cheese

Preparation

• Pulse walnuts and mushrooms together in a food processor until fairly finely chopped, being careful not to overprocess.
• Cook spaghetti in boiling water according to package directions.
• While pasta cooks, heat olive oil in a very large nonstick skillet over medium-low heat.
• Add onion and garlic and cook for about 8 minutes, stirring occasionally, until onions are golden.
• Add walnut-mushroom mixture, slightly increase heat, and cook for about 5 minutes until mushrooms are lightly browned.
• Add zucchini and cook for 2 minutes more.
• Add marinara sauce and bring to a simmer over low heat.
• Cover and cook for 5 minutes more.
• Drain pasta and place in a large bowl.
• Add hot sauce and toss until evenly coated.
• Serve immediately, garnished with vegan Parmesan and basil if desired.
• Note: Reserve some pasta water to thin the sauce if needed.