Instead of putting the raw vegetables directly into the blender, I sauteed them first to caramelize them and develop more flavor. I also added 4 roma tomatoes to the vegetable mixture.
The recipe calls for red wine, but I didn't have any, so I opted to use Port Wine. I reduced it all the way instead of just halfway with the mushrooms. It takes some time but it's well worth it. It definitely adds another dimension of flavor.
Anyway... this was 10 times better than when I made it a couple years ago! YUM! So here's my version of the recipe along with photos of the dinner. I accompanied the pasta with a red onion bruschetta, garlic herb-roasted potatoes, and a marinaded radish salad in a lemon vinaigrette (not pictured). I really need to buy a replacement battery charger for my camera! I'm ashamed of these photos!
Penne Pasta with Vegetarian Bolognese
1 package of penne pasta (or rigatoni)
1 medium pot of boiling water
1 tablespoon salt
2-3 medium carrots, peeled and roughly chopped
1 white onion, peeled and roughly chopped
1 red bell pepper, seeded and roughly chopped
4 roma tomatoes, quartered
2-3 cloves garlic, peeled and left whole
2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon black pepper
2 teaspoons thyme leaves
1 teaspoon oregano, chopped
1/2 teaspoon basil, chopped
1 cup shiitake mushrooms, chopped
1 cup cremini mushrooms, sliced
1 tablespoon olive oil
1/2 teaspoon salt
2 tablespoons tomato paste
1/4 cup port wine
6 oz mascarpone cheese
Directions:
1. Start boiling a pot of water. Add 1 tablespoon of salt to water. Add pasta when water starts boiling and cook as directed on package.
2. Heat 2 tablespoons of olive oil in large deep skillet or medium pot on medium high. Add roughly chopped carrots, onions, and peppers to pot and 1 teaspoon of salt. Saute for 2 minutes or until vegetables start to tender and all sides are slightly browned. Add tomatoes, garlic, and rest of herbs and seasonings and saute for another minute or two.
3. Add cooked vegetable medley to blender or food processor. Puree until no chunks are left. Set aside.
4. In same pan or pot, add 1 tablespoon of olive oil on medium high heat. Add assorted mushrooms and 1/2 teaspoon salt. Saute for 2 minutes until mushrooms shrink in size. Add tomato paste and mix well. Add port wine and cook until dry.
5. Add vegetable puree to the pot of mushrooms. Mix, then add mascarpone cheese. Stir until cheese is fully incorporated into sauce. Taste for flavor, and add remaining 1/2 teaspoon of salt if necessary. Let simmer for 6-8 minutes to let the flavors develop, stirring occasionally, then add to strained pasta (with a little bit of pasta water left). Garnish with grated parmesan if desired.
Tips: Really, you can use any kind of pasta you want, but I like the tube pastas like penne and rigatoni so that the sauce gets trapped inside. The pasta water helps thicken the sauce, a little more. It's also great the next day! Also, you can use any assortment of mushrooms you'd like. To make this vegan, omit the mascarpone and substitute with Tofutti "Better than Cream Cheese" if desired.
2. Heat 2 tablespoons of olive oil in large deep skillet or medium pot on medium high. Add roughly chopped carrots, onions, and peppers to pot and 1 teaspoon of salt. Saute for 2 minutes or until vegetables start to tender and all sides are slightly browned. Add tomatoes, garlic, and rest of herbs and seasonings and saute for another minute or two.
3. Add cooked vegetable medley to blender or food processor. Puree until no chunks are left. Set aside.
4. In same pan or pot, add 1 tablespoon of olive oil on medium high heat. Add assorted mushrooms and 1/2 teaspoon salt. Saute for 2 minutes until mushrooms shrink in size. Add tomato paste and mix well. Add port wine and cook until dry.
5. Add vegetable puree to the pot of mushrooms. Mix, then add mascarpone cheese. Stir until cheese is fully incorporated into sauce. Taste for flavor, and add remaining 1/2 teaspoon of salt if necessary. Let simmer for 6-8 minutes to let the flavors develop, stirring occasionally, then add to strained pasta (with a little bit of pasta water left). Garnish with grated parmesan if desired.
Tips: Really, you can use any kind of pasta you want, but I like the tube pastas like penne and rigatoni so that the sauce gets trapped inside. The pasta water helps thicken the sauce, a little more. It's also great the next day! Also, you can use any assortment of mushrooms you'd like. To make this vegan, omit the mascarpone and substitute with Tofutti "Better than Cream Cheese" if desired.
0 comments:
Post a Comment