A change from classic bolo: Vegan Walnut Mushroom Pasta.
Place walnuts, spelt flour, salt and pepper in a blitz chopper and grind.
Bring water to a boil and add salt.
Chop the celery, onion and garlic.
Heat olive oil in a large frying pan. Then add celery, onions and garlic and sauté briefly.
Cook pasta according to package directions. Add 1 tsp oil to the water
Add the walnut-mushroom mixture to the pan and sauté briefly. Add tomato paste, tomato sauce and water. Simmer for 7-10 minutes, stirring well. Then add chopped parsley and basil. Season to taste with spices.
Finally, sprinkle the finished pasta with a vegan alternative to Parmesan and basil.
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