Pasta Bolognese! Soy Free!
You know those moments when you are craving a hearty pasta meal, but don't have a whole lot in the fridge and can't get to the store?
Well, Roz found herself in that exact situation not too long ago at the cottage and realized, "oh man! What am I gonna make?!" She looked through the cupboards and fridge and came to the conclusion that she was gonna make vegan bolognese!
The original recipe had ground round; which is a soy based meat substitute, but since some people have soy intolerances, she decided to alter it and use portobello mushrooms instead.
This pasta not only satisfies all cravings, it's also fresh, light and full of flavourful veggies. It is the perfect pasta to share with friends and family at the cottage.
To watch Roz make it, click here.
You will need:
4 Portobello Mushrooms, finely diced
3 cloves Garlic, finely chopped
1 cup Artichoke Hearts, canned and sliced
1 cup Roasted Red Peppers, sliced
1/2 cup Sun Dried Tomatoes, sliced
1 tbsp. Olive Oil for cooking
1 tsp. Oregano, dried
1 tsp. Chili Flakes, dried
Black Pepper to taste
Italian Herb Mix to taste
Salt IF needed, the sun dried tomatoes are in salt, so be careful.
Your desired choice of pasta. We used Spaghetti
Rocket a.ka. Arugula, a handful per serving
Cherry Tomatoes, halved, handful per serving
Heat pan on medium high, add oil and garlic. Cook for 2 minutes.
Start your pot of water and cook pasta while making the sauce.
Add mushrooms and cook with a splash of water for 2 minutes. You want your mushrooms moist and tender. The water will help with doing so.
Add the spices and herbs, cook for another 2 minutes.
Add roasted red peppers, artichoke hearts and sun dried tomatoes. Cook till everything is heated through and flavour is to your liking, 10 minutes.
Once the pasta is ready, toss the al dente (with a bite) pasta in the sauce while in the pan for a couple minutes to finish cooking the pasta, around 2-5 minutes.
Serve with rocket and cherry tomatoes and finish with ground black pepper.
Bon Appetito!!