I love having my personal guinea pig at home. Kurt will eat anything I make him, lucky for him I am such a good cook. Lucky for me he isn’t picky. I think one of the biggest reasons our marriage works so well is that I feed him yummy stuff. My grandma always says “A way to a man’s heart is through his stomach” and boy is she right.
This scrumptious sauce is a vegetarian twist on a classic Bolognese sauce. I dare you to try it and not fall in love with it. A traditional Bolognese is made with variety of meats but trust me you won’t miss the meat once you give this recipe a try. It’s loaded with layers of flavors from vegetables like eggplant, mushrooms and peppers so you won’t be left feeling guilty about going back for seconds.
This is also great dish to make when feeding the crowd. A big pot of Vegetarian Bolognese Pasta with parmesan cheese, garlic bread and a glass of wine is a sure way to satisfy your guests.
Looks delicious, doesn’t it?
I think I know what I’m making for dinner tomorrow – again!
- 1 onion
- 3 carrots
- 1 red bell pepper
- 3 garlic cloves
- 1 small eggplant, cubed
- 1 small package mushrooms, sliced
- ¼ cup shitake mushrooms, rehydrated, save liquid
- 3 tbsp tomato paste
- 1 tsp fresh rosemary, chopped
- 1 tbsp cream cheese
- ½ cup red wine
- salt & pepper to taste
- 2 tbsp extra virgin olive oil
- ¾ lb pasta, such as rigatoni or shells (hold the sauce better)
- grated parmesan cheese for serving
- Place shitake mushrooms in a small bowl, cover with hot water and let sit while you’re preparing the rest.
- Place onion, carrots, garlic and bell pepper in a food processor. Pulse until finely chopped but still chunky.
- Heat olive oil in a pan over medium heat. Add vegetables and fresh rosemary. Saute until softened, about 5-7 minutes. Season with salt.
- Stir in eggplant and fresh mushrooms, cook another 5 minutes, stirring frequently to prevent burning.
- Bring a pot of salted water to a boil and cook pasta according to package directions, about 8-10 minutes. Drain.
- Now add tomato paste, red wine, shitake mushrooms and their liquid. Season with salt and pepper to taste. Cook on low for 10 minutes until the liquid reduces by half.
- Stir in cream cheese, mix well to combine. Add a little pasta water if necessary to moisten the sauce.
- Combine bolognese sauce and pasta, stir well. Serve with parmesan cheese.