Makes 6 servings

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1 pound whole-grain or multigrain pasta (I like Barilla protein plus)

2 tablespoons olive oil

1 tablespoon fresh thyme leaves

1/2 teaspoon oregano

1 small yellow onion, finely diced or grated

1 large carrot, peeled and grated

2 celery ribs, diced small

4 cloves garlic, peeled and minced

1 pound wild mushrooms (such as baby bella) chopped fine

1/2 cup walnuts, chopped

1 6-ounce can tomato paste

1 14.5-ounce can petite diced tomatoes

1 cup whole milk

1/4 cup pasta water (reserved, or more for desired consistency)

Kosher salt and fresh ground pepper

Fresh grated Parmesan cheese

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1. Bring a large pot of salted water to a boil. Drop in the pasta and cook for 10 minutes, or according to package directions for al dente. Drain and set aside.

2. Heat large cast iron pan over medium-high heat. Add olive oil and thyme leaves. Once hot, add onions, carrots, celery, and garlic. Season with salt and cook for about 3 minutes. When all the vegetables are softened, add the mushrooms and walnuts and cook for 6 minutes more, or until all the mushroom liquid has evaporated. Add the tomato paste and begin to add the canned tomatoes until the sauce reaches the desired consistency. (You don't have to use the entire can if you like a thicker sauce.) Cook for one more minute. Add the milk and pasta water. Bring to a simmer and cook for one more minute. Season with salt and pepper.

3. Spoon the Bolognese over the pasta. Sprinkle with grated Parmesan cheese and serve.

Per serving: 370 calories, 11 grams fat, 14 grams cholesterol, 210 milligrams sodium, 1240 milligrams potassium, 38 carbs, 10 grams dietary fiber, 12 grams sugar, 19 grams protein

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