Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
7-Vegetable Bolognese Sauce
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- Level: Easy
- Total: 1 hr 30 min
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 401
- Total Fat
- 11 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 7 milligrams
- Sodium
- 507 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 5 grams
- Sugar
- 9 grams
- Protein
- 14 grams
The usual meat-based Bolognese sauce gets a vegetarian makeover in this healthy pasta dish. We combined a whopping seven different vegetables in the hearty sauce, including mushrooms, butternut squash, carrot, onion, bell pepper, celery and tomato. All the veggies work together to create depth of flavor and a satisfyingly thick sauce, and ground cashews add a perfect bit of meaty texture. We love the Bolognese over al dente rigatoni, a shape perfect for holding this rich sauce, but you can use any pasta of your choosing.
- Level: Easy
- Total: 1 hr 30 min
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 401
- Total Fat
- 11 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 7 milligrams
- Sodium
- 507 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 5 grams
- Sugar
- 9 grams
- Protein
- 14 grams
Ingredients
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Directions
- Pulse the mushrooms in a food processor until evenly and finely chopped. Transfer them to a medium bowl. Pulse the butternut squash, onion, carrot, celery, bell pepper and garlic in the same food processor until evenly and finely chopped; transfer to the same bowl as the mushrooms. Pulse the cashews in the food processor until finely chopped and transfer to a small bowl.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the mushroom-veggie mixture, thyme, rosemary, red pepper flakes, nutmeg, 1/2 teaspoon of salt and several grinds of black pepper. Cook, stirring occasionally, until the vegetables have released some of their liquid and just start to caramelize, about 5 minutes. Add the tomato paste and continue to cook, stirring frequently, until combined and darkened, about 2 minutes. Add the red wine and continue to cook until absorbed and the alcohol has cooked off, scraping any browned bits from the bottom of the pot, about 4 minutes.
- Stir in the cashews, canned tomato, milk, 1/2 cup water, 1 teaspoon of salt and several grinds of black pepper. Bring to a boil, then reduce the heat to low. Cover and simmer, stirring occasionally, until the sauce has thickened slightly, the flavor has deepened, and all the veggies are very tender, 45 minutes to 1 hour.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta to al dente according to package directions. Drain well.
- To serve, stir 1/2 cup Parmesan into the sauce until combined. Taste and adjust the seasoning with more salt and pepper. Toss the sauce with the pasta until well combined. Serve in bowls with more Parmesan sprinkled on top.
Cook’s Note
Cashews help give this sauce a nice meaty texture, but feel free to omit them if you prefer a nut-free dish.
