Garden Bolognese
Servings 4 servings
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.