Pasta with Vegetable Bolognese

By MAB

Ingredients

• 3/4 cup porchini muchrooms
• Kosher salt
• 1 20 oz package cheese tortellini
• 3 carrots, roughly chopped
• 2 stalks celery, roughly chopped
• 1 red onion, roughly chopped
• 1 tsp fresh thyme
• 6 tbls unsalted butter
• freshly ground pepper
• 1/2 cup dry white wine
• 28 oz can peeled tomatoes - crushed by hand
• 1 cup fresh basil - torn

Details

Servings 4
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Soak 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 slated water to a boil. Add the tortellini and cook as directed. Reserve 1 cup cooking water, then drain.

Meanwhile, pulse the mushrooms, carrots, celery, onion and thyme in food processor until finely chopped. Heat 4 tbls butter in 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 tbls butter and tortellini. Toss to coat, adding the reserved pasta water as needed to loosen.