Pappardelle Bolognese
Pappardelle Bolognese It's a classic Italian pasta dish served completely 100% plant-based! The wide, chewy pasta sheets pair perfectly with the thick, savory, and spice-rich bolognese sauce. Using plant proteins, mushrooms, and slow-cooked tomatoes in place of meat. This dish is very special because it still presents the depth of taste, delicious texture and aroma of Italian cuisine without any animal ingredients. It's delicious, satisfying, and perfect as a special main course!
Shared by Verya
Time
55 min
Serves
3
Difficulty
medium
🛒 Ingredients
- #The main ingredient;
- 200 grams of pappardelle pasta
- 150 grams of minced vegetable meat/fine oyster mushrooms/chopped tofu
- One onion, finely chopped
- Two cloves of garlic, minced
- One carrot and 1 stick of celery, chopped very finely
- 100 grams button mushrooms, roughly chopped
- 2 tablespoons olive oil
- #Sauce ingredients;
- 400 grams of canned tomatoes, pureed/tomato sauce
- One tablespoon of tomato paste
- A little sugar, salt, black pepper
- Oregano leaves, basil, and a little thyme
- 100 ml vegetable stock
- A little nutritional yeast (optional)
👩🍳 Instructions
- 1
Stir the pasta in boiling water until cooked al dente, drain and set aside.
- 2
Heat oil, sauté onion and garlic until fragrant. Add carrots, celery, and mushrooms, and cook until wilted.
- 3
Add the vegetable protein/chopped tofu, stir until it changes color. Add the tomato paste, stir well.
- 4
Add the pureed tomatoes, vegetable stock, and all the spices. Cook over low heat for 25 minutes, stirring occasionally, until the sauce thickens and the flavors combine.
- 5
Add the pasta to the sauce and stir briefly. Serve warm with a sprinkle of nutritional yeast or fresh basil leaves. Your dish is ready to enjoy!