The Best Vegetable Bolognese
Try this The Best Vegetable Bolognese recipe, or contribute your own.
Try this The Best Vegetable Bolognese recipe, or contribute your own.
- 1/2 teaspoon salt
- 4 tablespoons olive oil
- 2 teaspoons salt
- 3 garlic cloves minced
- 1/2 teaspoon pepper
- 2 tablespoons nutritional yeast
- 1 large onion roughly chopped
- 4 tablespoons tomato paste
- 1 cup raw cashews
- 1/4 cup lemon juice (about 2 lemons)
- 1 tablespoon miso
- 3 carrots, roughly chopped
- 1 ounce dried mushrooms (i like porcini)
- 1 red bell pepper cored and roughly chopped
- 2 teaspoons fresh or dried thyme
- 1 teaspoon fresh or dried oregano
- 8 ounces fresh mushrooms finely chopped
- 1/2 cup dry red wine (such as cabernet merlot or pinot noir)
- 1 lb rigatoni pasta (preferably whole grain)*
- Carbohydrate 16.7530245652406 g
- Cholesterol 0 mg
- Fat 13.4431045163253 g
- Fiber 3.21290039788927 g
- Protein 7.59158142510109 g
- Saturated Fat 2.492074134821 g
- Serving Size 1 1 -8 serving (203g)
- Sodium 106.93154298413 mg
- Sugar 13.5401241673513 g
- Trans Fat 0.722542172694026 g
- Calories 201 calories
Step-by-step
- In a small pot, bring 3 cups water to a boil. Turn off the heat, add the raw cashews and allow to soak for 30 minutes.
- In a measuring cup, microwave 1 cup water for 2 minutes, or heat until boiling. Add the dried mushrooms and allow to soak for at least 15 minutes.
- Using a food processor, finely chop the onion, red pepper, garlic and carrot.
- In a large pot, warm the olive oil over medium heat. Add the finely chopped vegetables, sprinkle with salted pepper, and cook for 5 minutes.
- Separate the dried mushrooms from the hot water (while reserving liquid for later) and finely chop them, discarding any hard pieces.
- Stir in the tomato paste, herbs, chopped mushrooms and rehydrated mushrooms.
- Cook for another 3 minutes then pour in the reserved mushroom liquid and red wine.
- Bring to a boil, reduce to a simmer and cook for 10 minutes, until liquid has reduced by half.
- Strain the excess water from the cashews then add them to a blender.
- Add 1/4 cup water, lemon juice, salt, nutritional yeast, and miso then blend on high until smooth.
- Transfer the cream to the pot and stir together until evenly distributed.
- Bring a large pot of salted water to a boil and prepare the pasta as directed.
- When pasta is tender, reserve 1/4 cup of the cooking water then strain the rest.
- Add the cooked pasta and the reserved water to the pot with the bolognese.
- Stir until evenly coated then serve warm with fresh thyme and cashew parmesan (optional).
The Best Vegetable Bolognese: A Weeknight Wonder
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending to-do list, the idea of spending hours in the kitchen often seems impossible. But what if I told you there's a recipe that's both incredibly flavorful and surprisingly simple? Enter: my go-to Vegetable Bolognese.
This recipe isn't just a quick weeknight meal; it's a celebration of fresh, vibrant vegetables, transformed into a rich and satisfying sauce. Forget the ground meat; this bolognese is packed with hearty vegetables, providing a delicious vegetarian alternative that's bursting with flavor. The secret lies in the careful layering of flavors – the sweetness of carrots and peppers, the earthy notes of mushrooms, the tang of tomato paste, and the subtle umami from nutritional yeast and miso. It's a symphony of taste that will leave you feeling nourished and satisfied.
One of the things I love most about this recipe is its versatility. I often adapt it to whatever vegetables I have on hand. Sometimes I add zucchini, eggplant, or spinach, depending on what's in season or what's calling to me from the crisper drawer. Feel free to experiment and make it your own! It's also a great way to use up leftover vegetables – think roasted vegetables from a previous meal, repurposed into a hearty and flavorful sauce.
The cashew cream adds a luxurious touch, creating a velvety texture that complements the bolognese perfectly. It's incredibly simple to make, requiring only a handful of ingredients and a quick whiz in the blender. The cream adds a richness and creaminess that you wouldn't expect from a vegetarian dish. I find that it pairs beautifully with the earthiness of the mushrooms and the tang of the tomato paste, creating a truly balanced and delightful flavor profile.
Serving this vegetable bolognese is equally simple. I usually serve it over whole-wheat pasta, adding a sprinkle of fresh thyme for an extra touch of herbaceousness. The cashew parmesan (optional, but highly recommended!) adds a final layer of salty, nutty goodness. It’s a complete meal, offering a satisfying balance of carbohydrates, protein and healthy fats.
Beyond its ease and deliciousness, this recipe is a reminder that healthy eating doesn’t have to be complicated. It's a testament to the power of simple, fresh ingredients transformed into something truly extraordinary. It’s a meal that nourishes both body and soul, and one that I'm happy to share with you. So, next time you're short on time but craving a delicious and healthy meal, give this Vegetable Bolognese a try. You won't be disappointed.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Add different herbs: Experiment with different herbs such as basil, rosemary, or parsley.
- Make it vegan: Ensure your pasta and nutritional yeast are vegan-friendly.
- Add beans: For extra protein, add a can of drained and rinsed cannellini beans or chickpeas.
- Use different mushrooms: Feel free to use any type of mushroom you like, such as cremini or shiitake.
- Make it ahead: The bolognese can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freeze it: The bolognese can be frozen for up to 3 months.
This Vegetable Bolognese is more than just a recipe; it’s a testament to the magic of simple ingredients and a little bit of creativity. It’s a meal that speaks to the heart of home-style cooking, offering comfort, nourishment, and a touch of deliciousness that's hard to resist. Enjoy!
