Pasta with Vegetable "Bolognese"

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 3/4

    cup dried porcini mushrooms (about 1/2 ounce)

  • Kosher salt

  • 1

    20 -ounce package cheese tortellini

  • 3

    carrots, roughly chopped

  • 2

    stalks celery, roughly chopped

  • 1

    red onion, roughly chopped

  • 1

    teaspoon fresh thyme

  • 6

    tablespoons unsalted butter

  • Freshly ground pepper

  • 1/2

    cup dry white wine

  • 1

    28 -ounce can peeled San Marzano tomatoes, crushed by hand

  • 1

    cup fresh basil, torn

Directions

Soak the mushrooms in 1 cup hot water, 5 minutes. Strain through a paper towel-lined sieve, reserving the liquid. Rinse the mushrooms. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1 cup cooking water, then drain. Meanwhile, pulse the mushrooms, carrots, celery, onion and thyme in a food processor until finely chopped. Heat 4 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the vegetables, season with salt and pepper and cook, stirring, until they start browning, about 4 minutes. Add the wine and the reserved mushroom liquid; bring to a simmer, scraping up the browned bits. Cook until reduced by half, about 3 minutes. Add the tomatoes to the pot and cook, stirring, until the sauce thickens, about 10 minutes. Add the basil, the remaining 2 tablespoons butter and the tortellini. Toss to coat, adding the reserved pasta water as needed to loosen.

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