Pasta with Mushroom Bolognese Sauce
Ingredients
The sauce
-
¼
cup
olive oil
-
1
pound
assorted fresh mushrooms
-
1
medium
onion
-
2
medium
carrots
-
2
ribs
celery
-
4
cloves
garlic
-
1
cup
dry red wine
-
14
ounce
crushed tomatoes
-
½
cup
unflavored soy or almond milk
-
2
tablespoons
soy sauce
-
1
teaspoon
dried thyme
-
1
teaspoon
dried basil
-
½
teaspoon
dried oregano
-
½
teaspoon
crushed fennel seeds
-
½
teaspoon
crushed red pepper flakes
-
½
teaspoon
liquid smoke
The pasta
-
10
ounces
dried linguine pasta
Seasoning
-
to taste
salt
-
to taste
pepper
Instructions
- Heat ¼ cup of olive oil in a large pot over medium heat and add the mushrooms, cooking until reduced and juices are released.
- Remove mushrooms and add the remaining tablespoon of oil, then sauté onion, carrots, and celery until softened.
- Add garlic and sauté until fragrant, then return mushrooms to the pot and stir in the red wine, simmering until reduced.
- Add crushed tomatoes, milk, soy sauce, and spices, and simmer uncovered until the sauce thickens.
- Meanwhile, cook the pasta according to package directions and drain.
- Season the sauce with salt and pepper, then combine with the pasta and serve.
Nutrition Facts (estimated)
Servings
4-6
Calories
388
Total fat
16g
Total carbohydrates
43g
Total protein
12g
Sodium
685mg
Cholesterol
0mg
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