Garden Bolognese

“Of any recipe in this cookbook, I’d love for you to try this simple plant-filled Bolognese. It is perhaps my favorite dish and comes together effortlessly. The best part about it is that the meaty texture of the sauce is made entirely of plants, producing a fiber- and nutrient-rich sauce perfect for topping just about any pasta dish.”– PlantYou: 140+ Ridiculously Easy, Amazingly Delicious Plant-Based Oil-Free Recipes by Carleigh Bodrug, Hachette Go

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Garden Bolognese

Course Main Course
Total Time 35 minutes
Servings 4 servings
Author Carleigh Bodrug, author of PlantYou: 140+ Ridiculously Easy, Amazingly Delicious Plant-Based Oil-Free Recipes

Ingredients

  • 1 16-ounce package whole-grain fettuccine
  • 4 garlic cloves peeled and minced
  • 1 yellow onion
  • 2 red bell peppers
  • 2 cups cremini mushrooms
  • 1½ cups cherry tomatoes
  • 3 cups spinach
  • 2 tablespoons balsamic vinegar
  • 1 24-ounce jar vegan pasta sauce (about 3 cups)
  • 1/2 teaspoon red pepper flakes
  • 1 cup basil
  • Freshly ground black pepper to serve

Instructions

  • Cook the pasta according to the package directions.
  • Combine the garlic with 1 to 2 tablespoons of water in a skillet with a lid (you’ll need it later), and sauté over medium heat until fragrant, about 2 minutes.
  • Meanwhile, slice the onion into four pieces and place in a food processor. Mince, then add to the skillet and sauté for 3 to 5 minutes, or until softened.
  • Slice the bell peppers into large chunks and place in the food processor. Mince, then incorporate into the mixture in the skillet.
  • Working one vegetable at a time, repeat the same step with your mushrooms, cherry tomatoes, and spinach, until you have a large veggie mince sautéing over medium heat.
  • Next, add the balsamic vinegar and sauté for 4 to 5 minutes until all the vegetables are incorporated.
  • Finally, add the pasta sauce, red pepper flakes, and basil. Stir until completely combined, bring to a boil, then cover and simmer for 10 minutes.
  • Enjoy over a bed of the freshly cooked whole-grain fettuccine, sprinkled with black pepper.

Notes

Excerpted from PlantYou: 140+ Ridiculously Easy, Amazingly Delicious Plant-Based Oil-Free Recipes by Carleigh Bodrug. Copyright © 2022. Available from Hachette Go, an imprint of Hachette Book Group, Inc.

Excerpted from PlantYou: 140+ Ridiculously Easy, Amazingly Delicious Plant-Based Oil-Free Recipes by Carleigh Bodrug. Copyright © 2022. Available from Hachette Go, an imprint of Hachette Book Group, Inc.