Mushroom Bolognese
Recipes Healthy Cooking Italian Main Dish Pasta Vegetarian
Description
You can enjoy Bolognese without the meat, making it a healthier choice for your pasta dinner. Mushroom take the place of the meat, which you will not even miss in this delicious dish.
Ingredients
1/4 c. olive oil
kosher salt
freshly ground black pepper
1 lb. pappardelle pasta
1 onion, small diced
1 carrot, peeled and small diced
1 rib celery, small diced
2 cloves garlic, minced
1 ½ lb. mixed wild mushrooms, such as shitake, crimini, oyster
1 t. fresh thyme leaves
3 t. tomato paste
1 c. whole milk
freshly grated Parmesan cheese, for serving
fresh torn basil, for serving
Directions
Log in to Faxo
All your favorite apps in oneInvest in Faxo
Continue with Google
Continue with Apple
Use phone, email, or Bluesky
In the bowl of a food processor that has been fitted with the blade, pulse mushrooms until coarsely ground; set aside.
Place a large heavy-bottomed pan over medium-high heat. Add ¼ c. olive oil with onion, carrot, celery and garlic; add a pinch of salt. Cook while stirring occasionally until vegetables soften.
Add mushrooms and thyme; cook until mushrooms begin to brown and dry out; stir in tomato paste, allowing it to toast for 1 minute before adding milk. Season with salt and pepper; bring to a simmer.
While mushrooms and vegetables are cooking, bring a large pot of very well salted water to a boil. Add pasta; cook for 1 minute less than the cooking instructions; drain, reserving at least 1/4 c. pasta cooking water. Add pasta to mushrooms with ¼ c. pasta water; toss to coat the pasta.
Remove from heat; stir in torn basil and freshly grated Parmesan cheese. Serve with more freshly grated cheese over the top of each serving.
4 servings.