VEGETARIAN BOLOGNESE
Unlike a traditional Bolognese sauce, this riff on the classic has no meat and isn't simmered for hours, but the results are still rich, buttery and sweet. Mild cauliflower and soffrito - the carrot, celery and onion mix that is the traditional base of the the sauce - become the bulk. Tomato paste and soy sauce are toasted to build umami. Then, everything is braised with whole milk, which softens the vegetables and adds silkiness. Swap the cauliflower for broccoli, mushrooms, cabbage, eggplant, or even green lentils, chickpeas or crumbled tempeh. To make it vegan, swap 2 tablespoons oil for butter in Step 1, use nondairy milk, and swap 3 tablespoons nutritional yeast for Parmesan.
Provided by Ali Slagle
Categories dinner, weekday, pastas, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, in a large Dutch oven, melt 2 tablespoons butter with the olive oil over medium-high. When foaming, add the onion, carrots and cauliflower, season with 1 teaspoon salt and a few pepper grinds. Cook, stirring just once or twice, until browned and juicy, 5 to 7 minutes. Add the tomato paste, soy sauce and garlic and cook, stirring and smashing the vegetables, until the tomato paste is a shade darker and sticks to the bottom of the pot, 2 to 3 minutes.
- Add the milk and bay leaf, season with salt and pepper, reduce heat to low, and stir to combine, scraping up browned bits from the pot. Cover and cook, stirring occasionally, until the milk has thickened slightly and the vegetables are very soft, 15 to 20 minutes. (At first the pan will look dry, then the vegetable liquid will thin the sauce and it will thicken slightly).
- Halfway through cooking the sauce, add the pasta to the boiling water and cook until al dente. Reserve 1 cup pasta water and drain. If the sauce is ready before the pasta, remove sauce from heat and keep covered.
- Remove the bay leaf from the sauce. Season to taste with salt and pepper. Increase heat to medium-high. Add the pasta, 1/2 cup pasta water, the Parmesan and the remaining 1 tablespoon butter. Stir vigorously until the pasta is well coated, adding more pasta water as needed until the sauce is glossy. Season to taste with salt and pepper, and serve with more grated Parmesan on top.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Dhanesh singh
[email protected]This is one of my favorite vegetarian recipes. It's so flavorful and satisfying.
Pratigya Gaming
[email protected]I'm so glad I found this recipe. It's a delicious and healthy way to enjoy pasta.
Ghanem Alkaabi
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
allain najjm
[email protected]I love the versatility of this recipe. You can add or subtract vegetables depending on what you have on hand.
maruf Jannat
[email protected]This dish is a great way to sneak some extra vegetables into your diet. My kids loved it!
Shariful Islam Parosh
[email protected]I'm not a vegetarian, but I'm always looking for new and interesting ways to cook vegetables. This recipe caught my eye and I'm so glad I tried it. It's absolutely delicious!
Jennifer Seth
[email protected]I was really impressed with this recipe. It's easy to follow and the results are delicious. I will definitely be making this again.
Abdi Usman40
[email protected]This is the best vegetarian bolognese I've ever had. The sauce is so rich and flavorful, and the vegetables are cooked to perfection.
Paul Greatman
[email protected]I've made this dish several times and it always turns out perfectly. It's a great recipe to have on hand for busy weeknights.
Maruf Bhuiyan
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to get your kids to eat their vegetables.
Sana Mirza
[email protected]This is my new favorite vegetarian pasta recipe. It's so easy to make and it's always a crowd-pleaser.
nakabuye annet
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it, even the meat-eaters.
Isaac Ramos
[email protected]I followed the recipe exactly and it turned out great! I used a variety of mushrooms, which gave the sauce a really nice depth of flavor.
Dream Team
[email protected]I'm not a vegetarian, but I really enjoyed this dish. It was hearty and satisfying, and the vegetables were cooked to perfection.
Thato Tsepane
[email protected]This vegetarian bolognese was a hit with my family! The flavors were rich and complex, and the texture was perfect. I will definitely be making this again.