Recipe adapted from Martha Stewart Living Magazine
Vegetarian Bucatini Bolognese
Baby bella mushrooms stand in for the "meat" in this hearty Bolognese sauce that is satisfying and very filling.
Equipment
- Food Processor
Ingredients
- 24 ounces Baby Bella Mushrooms quartered
- 1 (28-ounce) can Whole Peeled Tomatoes
- 2 tablespoons Buttery Spread
- 3 tablespoons Extra Virgin Olive Oil
- 1 cup Onion diced fine
- 1 cup Carrots diced fine
- 1 cup Celery diced fine
- 1½ teaspoons Minced Garlic (jar)
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ½ cup Dry Sherry not cooking sherry
- ½ teaspoon Crushed Rosemary
- 1 pound Buccatini
- 2 ounces Parmesan Cheese grated fine
Instructions
Food Processor Prep:
- Work in batches and don't fill bowl more than halfway. Pulse mushrooms until finely chopped. Transfer to a bowl. Should have 6 cups.Add tomatoes with juice and pulse until chopped. Transfer to liquid measuring cup. Should have 3 cups.
Cook the Bolognese:
- Heat buttery spread and 2 tablespoons oil in a large skillet over medium heat. Add onion, carrots, celery, and garlic. Cook and stir about 6-8 minutes, or until onion is tender. Add mushrooms and salt. Cook and stir until mushrooms have released their liquid, about 7-8 minutes. Increase heat to medium-high and add the sherry. Cook until liquid has evaporated, about 5 minutes. Add tomatoes, 1 cup of water, rosemary, and pepper. Bring to a boil. Reduce heat and simmer for 30-45 minutes, or until thickened. Stir as needed.
Cook the Pasta and Finish the Dish:
- Cook pasta according to package directions without salt for al dente. Reserve 1 cup of pasta water, then drain. Return pasta to pot and heat over medium-low heat. Stir in sauce, cheese, an remaining 1 tablespoon oil. Stir in reserved pasta water ¼ cup at a time until sauce is of desired consistency and coats pasta.
Plate and Serve:
- Divide Bolognese evenly between 6 pasta bowls and serve hot.
Nutrition Facts
Vegetarian Bucatini Bolognese
Amount per Serving
Calories
506
% Daily Value*
Fat
14
g
22
%
Saturated Fat
4
g
25
%
Cholesterol
12
mg
4
%
Sodium
229
mg
10
%
Carbohydrates
71
g
27
%
Fiber
6
g
25
%
Sugar
8
g
9
%
Protein
20
g
40
%
Carb Count
5
31
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Starch = 3.5 servings, Vegetables = 3 servings, Fat = .5 serving
Tried this recipe?Let us know how it was! Your comments and star ratings help me create recipes you will love.
