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Pasta with Vegetable "Bolognese"


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Rate this recipe 4.8/5 (8 Votes)


  • 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


Servings 4
Preparation time 15mins
Cooking time 40mins
Adapted from


Step 1

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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