Indulge in the robust flavors of this vegetarian twist on Bolognese, where sun-dried tomatoes and toasted walnuts take center stage, creating a satisfyingly chunky texture. A touch of lemon zest adds a refreshing zing to every bite.
Step 1
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2 minutes.
Step 2
Stir in minced garlic and chili flakes, cooking for 5 to 8 minutes until fragrant.
Step 3
Add drained sun-dried tomatoes, Italian herbs, and chopped walnuts. Cook for an additional 10 minutes, allowing flavors to meld.
Step 4
Garnish with lemon zest, salt, and pepper. Serve warm.
Enhance the dish with warming spices like garlic, paprika, and cayenne, along with fresh garlic.
For cooling options, reduce chili and garlic quantities, adding spinach and fresh basil, parsley, or mint.
Balance flavors by reducing tomatoes and incorporating more heating spices and herbs like cayenne and paprika.
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