Bolognese with mushrooms 

• 2 tsp. fennel seeds
• 1 tsp. red pepper flakes
• 8 oz. cremini mushrooms
• 8 oz. shiitake mushrooms
• ¼ cup extra-virgin olive oil
• 1 yellow onion, cut into segments
• 1 large carrot, roughly chopped
• ½ cup tomato paste
• 6 garlic cloves, minced
• 1 Tbsp. finely chopped rosemary
• ½ cup dry red or white wine
• 1¼ tsp. kosher salt
• 1 tsp. black pepper
• ½ cup chopped walnuts
• 1 cup Silk Oat Yeah Oatmilk (sub unsweetened almond or cashew milk)
• 1 Tbsp. lower-sodium tamari
• 12 oz. tagliatelle or pappardelle pasta
• Fresh basil for garnish

1. Toast fennel seeds and red pepper in a skillet over medium for 2 minutes, stirring often, until fragrant. Transfer to a food processor. Add cremini and shiitake mushrooms; pulse until finely chopped. Transfer mixture to a bowl. Add onion and carrot to food processor; pulse until finely chopped.
2. Heat oil in a large pot over medium-high. Add mushroom mixture; cook 4 to 5 minutes, stirring occasionally, until golden brown. Add onions and carrots; cook until softened, about 6 more minutes. Push vegetables to one side of the pan and add tomato paste, garlic, and rosemary to open side; cook until fragrant, about 2 minutes. Stir in wine to deglaze tomato paste side of the pan and cook for 2 minutes, until some of the alcohol evaporates. Stir in salt, pepper, walnuts, oat milk, and tamari. Reduce heat to medium-low, and simmer, partially covered, while you prepare pasta.
3. Cook pasta in a large pot of boiling salted water until almost al dente, about 1 minute less than package directions.
4. Using tongs, transfer pasta to pot with sauce. Add 1 cup pasta cooking liquid and cook, stirring often until pasta is al dente and sauce is clinging to pasta, about 2 minutes. Remove from heat; taste and adjust seasoning as needed (it may need more salt). Divide into each of 6 bowls and garnish with basil, if desired.