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Roasted Bell Pepper, Mushroom, and Walnut Pasta


  • 4 servings of whole grain, lentil, or chickpea spaghetti

  • 1 cup reserved pasta water

  • 2 Tbsp extra virgin olive oil

  • 1 small red onion, finely chopped

  • 2 stalks celery, finely chopped

  • 2 garlic cloves, minced

  • Pinch of salt

  • 1 pint mushrooms (baby bella or button mushrooms), thinly sliced

  • 1 red bell pepper, seeded and diced

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • ½ cup walnuts, roughly chopped

  • 1 can diced tomatoes

  • 1 Tbsp tomato paste

  • 1 Tbsp balsamic vinegar

  • 2 Tbsp soy sauce or tamari

  • 2 Tbsp grated parmesan cheese (substitute with nutritional yeast for a vegan version)

  • Salt and pepper to taste

  • Chili flakes (optional)


  1. Cook pasta according to package instructions. Before draining, reserve at least 1 cup of pasta water. You will use this in the pasta sauce.

  2. In a saucepan over medium heat, add olive oil, onion, celery and garlic and a pinch of salt. Sauté until the onion is translucent.

  3. Roughly chop the walnuts. Add them to a small frying pan, and toast for 5-7 minutes, until golden brown, tossing every few minutes. Set aside.

  4. Add the mushrooms and red bell pepper to the pan, along with rosemary and thyme. Cook for 5-7 minutes, until soft.

  5. Stir in the tomatoes, tomato paste, soy sauce or tamari, balsamic vinegar, and pasta water. Allow to simmer for 10-15 minutes.

  6. Add the toasted walnuts and parmesan cheese. Season with salt and pepper.

  7. Stir the pasta through the pasta sauce, serve and enjoy!


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