Pasta Bolognese

Pasta Bolognese

Ingredients (serve 6-8)

2  Tbsp buttery spread
3  cloves  garlic minced
2 Tbsp shallots, diced finely
1  celery stalk, diced finely
1 medium carrot, diced finely
1/4  large eggplant  peeled, diced finely
1/2  pound  mushrooms  (pick your favorite, diced finely)
1/2 cup cooked brown lentils
2 Tbsp walnuts, finely chopped

2 Tbsp   chopped fresh parsley
2  Tbsp  chopped fresh basil
2  tsp   chopped fresh sage
1  tsp   chopped fresh thyme leaves

    1/4  cup white wine
    1 bay leaf
    1 Tbsp miso
    4  Tbsp tomato paste
    1  cup  vegetable stock
    15  oz  can tomato sauce
    1/4  cup  milkadamia Unsweetened Milk
    2 Tbsp nutritional yeast

      Chopped herbs
      Grated vegan parmesan cheese

        How to make

        1. Melt Buttery Spread in a Dutch oven (or medium pan) over low heat. Add the garlic, onion, carrot, celery and eggplant. Sauté for roughly 5 minutes until softened. Add mushrooms and continue to stir for another 5 minutes. Add lentils and walnuts, and cook for another 5 minutes while stirring.
        2. Add the wine and bay leaf; scrape any bits stuck on the bottom of the pot. Cook and stir for 5 minutes, until the wine has evaporated.
        3. Add the tomato paste and miso. Cook and stir for about 3-5 minutes. Add the vegetable stock, tomato sauce, milk and nutritional yeast. Return sauce to a simmer, reduce to low heat and cover the saucepan. Cook another 20-30 minutes.
        4. Serve sauce over your favorite pasta (regular or gluten-free) top with garnishes.

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