Pasta with Vegetable "Bolognese"

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. Soak the mushrooms in 1 cup hot water, 5 minutes. Strain through a paper towel-lined sieve, reserving the liquid. Rinse the mushrooms.
  2. 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.
  3. 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.
  4. 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.