Everyone loves a good bolognese, but how about our vegetarian friends? I really wanted them to try this yummy pasta dish! So, of course I went on a hunt for a great recipe, and it turns out Giada De Laurentiis from the Food Network has created a delicious one! While you can’t mistake it for ground meat, it still tastes like an amazing bolognese. I hope you give it a try for Meatless Monday!
What you’ll need:
- 1 pound of Rigatoni (or pasta of your choice)
- 1 oz dried porcini mushrooms
- 1 1/2 cups hot water
- 3 carrots, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 garlic cloves
- 1/4 cup olive oil
- 2 tsp chopped fresh thyme leaves
- 1 tsp chopped fresh oregano leaves
- 2 tsp salt
- 1 tsp black pepper
- 5 oz cremini, bella or shiitake mushrooms, stemmed and chopped
- 2 tbsp tomato paste
- 1/2 cup red wine
- 1/2 cup mascarpone cheese
- 1/4 cup parmesan (more if you like)
- 1/2 cup of pasta cooking water
Place the dried mushrooms in a small bowl with 1 1/2 cups of warm water and set aside.
Place onions, carrots, bell pepper and garlic in a food processor, and pulse until all is finely chopped, but still somewhat chunky.
Heat olive oil in a large pan over medium high heat. Add vegetables, thyme, oregano, salt and pepper, and cook for 6 minutes.
Strain the porcini mushrooms, reserving the liquid. Place the mushrooms in the food processor and pulse until finely chopped.
Add the porcini mushrooms to the pan and cook for 5 minutes. Add the porcini mushroom liquid and the red wine, bring to a boil. Reduce the heat to low and simmer for 10 minutes.
In the meantime, prepare the pasta according to the instructions on the package. Add mascarpone cheese to the pan and stir to combine. Add Parmesan cheese and stir to combine. Add 1/2 cup of the salted water that you use to cook the pasta. Add the pasta (when it’s done), and mix well with the sauce.