Mushroom Bolognese With Whole Wheat Pasta Recipes

MUSHROOM BOLOGNESE WITH WHOLE WHEAT PASTA

Steps:

• In a 6-qt. stockpot coated with cooking spray, heat oil over medium-high heat. Add onion and carrots; cook and stir until tender. Add zucchini, mushrooms and garlic; cook and stir until tender. Stir in wine; bring to a boil; cook until liquid is almost evaporated., Stir in crushed and diced tomatoes, cheese and seasonings; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until slightly thickened., Cook rigatoni according to package directions; drain. Serve with sauce.

VEGETARIAN MUSHROOM BOLOGNESE SAUCE RECIPE

Steps:

• Preheat a large cast iron plate and roast the eggplant and bell peppers until charred all over. Transfer to a bowl, cover with plastic wrap and allow to cool.
• Once cool enough to handle remove the charred skins. Scoop the flesh of the eggplant into a bowl and transfer to a food processor. Process until a nice chunky rustic texture is achieves.
• Peel the bell peppers and add them to the bowl of a food processor. Purée until you attain a rustic texture. Refrigerate until needed.
• Rinse and slice the Mushrooms if needed, depending on the variety you use.
• In a large pot over medium flame add a lug of olive oil and the onion. Give it a good stir and add the mushrooms with a good pinch of sea salt. Cook until the moisture is almost all reduced.
• Sprinkle in the grated garlic and paprika and cook another 10 seconds or so taking good care not to burn it. Mix in the oregano and red pepper flakes. (At this point you and reserve some of the mushrooms for garnish If you like)
• Add the red wine and stir well. Simmer until reduced by half, about 5 minutes.
• Add the roasted eggplant and bell peppers to the pot together with the bay leaf and bring to a simmer.
• Use your hands to crush the tomatoes while maintaining some rustic chunks for texture.
• Stir and bring to a gentle simmer. Partially cover with a lid and cook for about 45minutes to 1 hour until the sauce had reduced to your liking.
• Meanwhile bring a large pot of water to a boil. Add a good amount of sea salt. (the water should taste like sea water). Add the Rigatoni and cook according to the directions on the box.
• Drain the pasta and toss with the sauce. Serve with the fresh herbs and reserved Mushrooms on top.

VEGAN MUSHROOM BOLOGNESE

Steps:

• Put half the mushrooms in a food processor and pulse until roughly minced. Chop the remaining mushrooms into 1/4-inch pieces.
• Heat oil in a large heavy pot over medium heat. Add onion; cook, stirring frequently, until translucent. Add carrots and celery; cook, stirring, until softened, 3 to 4 minutes. Add the minced and chopped mushrooms and salt; cook, stirring, until the mushrooms start to release their juices. Add oat milk; cook, stirring, until it evaporates. Stir in nutmeg. Add wine; cook, stirring, until it evaporates. Add tomatoes and bring to a boil.
• Lower the heat to maintain a low simmer; cook for 45 minutes, stirring occasionally. (If the sauce looks dry, add boiling water, 1/4 cup at a time.)
• Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions; drain. Serve the pasta topped with the sauce and garnished with Parmesan, if desired.

MUSHROOM BOLOGNESE WITH WHOLE WHEAT PENNE

Steps:

• In a large, heavy pot, heat olive oil over medium heat and saute the onion, carrots, celery and garlic, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add the mushrooms and red wine and cook until the wine has almost evaporated, 12 to 15 minutes. Add the tomato paste, stirring occasionally until the mixture is lightly browned, 8 to 10 minutes. add the chicken broth to loosen pan renderings. Add the half and half and salt and allow the sauce to simmer until it is thick and creamy, 10 to 15 minutes.
• While the sauce is cooking, prepare pasta according to package directions, omitting the fat and salt.
• To serve, top 1 cup cooked pasta with 3/4 cup Bolognese and sprinkle with 1 1/2 tablespoons grated Parmesan cheese.