Creamy White Bolognese

Bolognese without tomatoes? Why not!

A delicious twist on the classic Bolognese sauce, featuring oyster mushrooms, walnuts, broccoli, and aromatic SONNENTOR Bolognese seasoning. Rich, creamy, and full of flavour!

Ingredients

• 100 g walnuts
• 2 broccoli stalks
• 3 tbsp olive oil
• 150 g mushrooms
• 1 onion
• 1 tbsp SONNENTOR Bolognese seasoning
• 200 ml cooking cream
• 200 ml pasta cooking water
• 200 g pasta
• Fresh parsley
• Freshly grated Parmesan
• SONNENTOR Ayurvedic Magic Salt, to taste
• Freshly ground black pepper, to taste
• A little agave syrup

Instructions

1. Sauté the vegetables

Finely chop the onion. Heat the olive oil in a pan and sauté the onion until soft and translucent. Chop the oyster mushrooms into small pieces, add them to the pan, and continue cooking.

2. Prepare the walnut mixture

In a blender, finely blend the walnuts, broccoli stalks, and a little olive oil. Add the mixture to the pan and sauté briefly until lightly golden.

3. Make the creamy sauce

Add the cooking cream, pasta cooking water, a little agave syrup, and SONNENTOR Bolognese seasoning.

Stir well and let everything simmer for a few minutes until the sauce thickens slightly and becomes creamy.

4. Season to taste

Finely chop the fresh parsley and stir it into the sauce. Season with Ayurvedic Magic Salt and freshly ground black pepper.

5. Combine and serve

Cook the pasta according to the package instructions. Toss it with the creamy White Bolognese sauce until evenly coated.

Finish with freshly grated Parmesan and serve warm. 🍝

Enjoy your creamy White Bolognese!