My 8 year old had THREE helpings of this! And, he HATES mushrooms! 🙂 This recipe turned out to be really good! Yes, you have to chop the dreaded red onion (kills my eyes), but it’s worth it. I sprinkled some Parmesan on top of my pasta, and there is cheese in the tortellini, but you could easily use vegan pasta to make this vegan.
Pasta with Veggie Bolognese
(Food Network Magazine, Dec. 2014)
time needed: 40 min.
3/4 cup dried porcini mushrooms (about 1/2 ounce)
1 20 -ounce package cheese tortellini
3 carrots, roughly chopped
2 stalks celery, roughly chopped
1 red onion, roughly chopped
1 teaspoon fresh thyme
6 tablespoons unsalted butter
Freshly ground pepper
1/2 cup dry white wine
1 28 -ounce can peeled San Marzano tomatoes, crushed by hand
1 cup fresh basil, torn
Soak the mushrooms in 1 cup hot water, 5 minutes. Strain through a paper towel-lined sieve, reserving the liquid. Rinse the mushrooms.
Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1 cup cooking water, then drain.
Meanwhile, pulse the mushrooms, carrots, celery, onion and thyme in a food processor until finely chopped. Heat 4 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the vegetables, season with salt and pepper and cook, stirring, until they start browning, about 4 minutes. Add the wine and the reserved mushroom liquid; bring to a simmer, scraping up the browned bits. Cook until reduced by half, about 3 minutes.
Add the tomatoes to the pot and cook, stirring, until the sauce thickens, about 10 minutes. Add the basil, the remaining 2 tablespoons butter and the tortellini. Toss to coat, adding the reserved pasta water as needed to loosen.