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Vegetarian Pesto "Bolognese" with whole wheat fettucine


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  • Pesto:
  • "Bolognese"
  • 3 TBS olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 carrots, peeled and grated
  • 2 medium zucchini, grated
  • 3 yellow squash, grated
  • 1 28 oz can whole tomatoes
  • 1/2 cup red wine
  • 1 bay leaf
  • 2 eggs
  • 1/2 cup Parmigiano-Reggiano, grated
  • salt
  • pepper
  • 2 garlic cloves, minced
  • 1 cup basil leaves
  • 2 TBS oregano leaves
  • 1/4 cup olive oil
  • 1/3 cup pine nuts
  • grated parmesan
  • 1 pound whole wheat fettucini


Servings 4


Step 1

combine basil, oregano, garlic, nuts and salt. Puree in food processor. With the motor running, drizzle in the olive oil until incorporated.

heat olive oil in a stock pot over medium heat. Add onions and garlic and sweat until translucent, (10 to 12 min). Add grated vegetables, season with salt and continue to cook, stirring occasionaly, until vegetables are wilted, about 10 minutes. Add tomatoes, red wine, bay leaf, salt and pepper, and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 45 min.

bring 3 quarts of water to a boil, add salt and fettucine. Cook until just tender. Drain, do not rinse.

Finish and serve:
Remove bay leaf from sauce. Lightly bead geggs together with parmesan, and add to sauce. Continue to cook for 5 minutes. Toss some of sauce with pasta, and top each plate with additional sauce. Serve with parmesan and a drizzle of pesto.


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