Meal prep wholewheat pasta with mushroom bolognese and walnuts

Meal prep wholewheat pasta with a bolognese made from mushrooms, walnuts, carrot and tomatoes. A vegan, dairy-free dinner without lentils, with 16 g fibre per serving.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 35 min
• Total time: 55 min
• Calories: 567 kcal per serving
• Protein: 23 g
• Fat: 21 g
• Carbs: 64 g

Ingredients

• 600g mushrooms
• 80g walnuts
• 1 onion
• 2 garlic cloves
• 1 carrot
• 1 stalk of celery
• 2 tbsp olive oil
• 2 tbsp tomato purée
• 500g passata
• 320g wholewheat fusilli
• 2 tbsp nutritional yeast
• 1 tsp oregano
• 1 bay leaf
• 1/2 tsp salt
• 1 pinch of pepper
• 1 tbsp soy sauce

Method

You’ll need: saucepan · mini chopper · chopping board · knife · sieve · wooden spoon · meal prep containers

1. Blitz the mushrooms in a mini chopper until finely crumbled. Roughly chop the walnuts.
2. Peel the onion, garlic and carrot and finely dice them with the celery.
3. Fry the mushrooms in the olive oil in a large saucepan for 8 min, until their liquid has evaporated. Add the veg and fry for another 4 min.
4. Stir in the tomato purée and walnuts and toast both for 2 min. Add the passata, soy sauce, oregano and bay leaf, cover and simmer the sauce for 20 min.
5. Cook the fusilli in plenty of water until al dente and drain. Season the sauce with salt and pepper and remove the bay leaf.
6. Mix the pasta and sauce, divide between four containers and sprinkle with the nutritional yeast. It keeps in the fridge for 4 days.

Good to know

Finely chopped mushrooms and walnuts make a bolognese that's reminiscent of mince. It keeps developing as it stands, which makes it ideal for the week. Nutritional yeast adds a cheesy finish.

Swaps

Mushrooms → king oyster mushrooms. Walnuts → sunflower seeds (nut-free). Wholewheat fusilli → lentil pasta (gluten-free with tamari instead of soy sauce). Nutritional yeast → vegetarian hard cheese (Parmesan-style; vegetarian, not vegan).

Cooking tips

Fry the mushrooms until there's no more liquid in the pan – only then do they start to brown. Without a mini chopper, chop the mushrooms very finely with a knife.

Storage

The pasta keeps in the fridge for 4 days, the sauce on its own for 3 months in the freezer; add a splash of water when reheating.

Allergens

Vegan; contains wheat (gluten), soya, walnuts and celery. Suitable for children.

Frequently asked questions

Can you freeze meal prep wholewheat pasta?

The pasta keeps in the fridge for 4 days, the sauce on its own for 3 months in the freezer; add a splash of water when reheating.

How long does meal prep wholewheat pasta keep in the fridge?

The pasta keeps in the fridge for 4 days, the sauce on its own for 3 months in the freezer; add a splash of water when reheating.

Dairy-free recipes