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

Steps

1. In the bowl of a food processor that has been fitted with the blade, pulse mushrooms until coarsely ground; set aside.
2. 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.
3. 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.