PAPPARDELLE WITH VEGETABLE "BOLOGNESE"
Categories Food Processor Mushroom Pasta Vegetable Vegetarian Quick & Easy High Fiber Dinner Fall Winter Healthy Noodle Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Soak mushrooms in boiling-hot water 15 minutes.
- Meanwhile, pulse carrots, celery, shallots, and bell pepper together in a food processor until chopped.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add chopped vegetables, rosemary, salt, and pepper and sauté, stirring occasionally, until vegetables are golden brown and tender, about 12 minutes.
- Lift mushrooms out of soaking liquid, squeeze excess liquid back into bowl (reserve liquid), and rinse mushrooms well to remove any grit. Finely chop mushrooms, then add to vegetables in skillet along with tomato paste. Cook over moderate heat, stirring, 1 minute. Add wine and boil until wine is reduced by about half, about 2 minutes.
- While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water in a heatproof measuring cup, then drain pasta in a colander.
- Add reserved mushroom-soaking liquid to sauce and bring to a simmer. Add pasta and 1/2 cup reserved cooking water to sauce, tossing to coat (thin sauce with additional cooking water if necessary). Stir in cheese and serve immediately.
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Rida Hameed
[email protected]This dish was a disaster. I followed the recipe exactly and it turned out terrible.
Joseph Lee
[email protected]The pasta was overcooked and the sauce was too watery. I would not recommend this recipe.
Maryhelen Gramajo
[email protected]This dish was a bit bland for my taste. I would add more spices next time.
Daniel Solis
[email protected]I would have liked the sauce to be a bit thicker, but overall this dish was very good.
Logy H
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The flavors are amazing.
rich dunifin
[email protected]I made this dish with gluten-free pasta and it turned out great. It's a great option for people with dietary restrictions.
Joshua Wells
[email protected]This pasta dish is a great way to use up leftover vegetables.
Rehan Jee
[email protected]The sauce in this dish is so flavorful and rich. I could eat it on its own!
Nadeem Bhatti
[email protected]I love that this dish is made with whole wheat pasta. It's a healthier option that still tastes great.
Md Uzzal
[email protected]This dish is perfect for a quick and easy weeknight meal. It's also great for meal prep, as it reheats well.
Sajid Ali jutt
[email protected]I'm always looking for new vegetarian pasta dishes, and this one definitely fits the bill. It's delicious and healthy, and it's easy to make.
Jaareon Winfield
[email protected]This dish is a great way to get your kids to eat their vegetables.
Jsdh Williams
[email protected]I love how versatile this dish is. You can add or remove vegetables depending on what you have on hand.
Cabdi Nuur
[email protected]This pasta dish is now one of my favorites. It's so easy to make and it's always a crowd-pleaser.
Nzulu Lenin Gona
[email protected]I made this dish for a dinner party and it was a huge success. Everyone raved about how delicious it was. I will definitely be making it again.
vihaan qureshi
[email protected]This dish was a hit with my family! Even my picky kids loved it. The sauce was so rich and flavorful, and the pasta was cooked perfectly.
NotNishu
[email protected]I'm not usually a fan of vegetarian pasta dishes, but this one was surprisingly good. The vegetables were cooked perfectly and the sauce was flavorful and hearty.
Justice Ishiekwene
[email protected]This pasta dish was an absolute delight! The combination of flavors from the vegetables and the bolognese sauce was perfect. I especially loved the addition of the sun-dried tomatoes, which gave the dish a slightly tangy flavor.