A big bowl of pasta is all it takes to lift my mood. One of my favorites is this bolognese pasta. Vegetarian pasta with bolognese sauce. Always a crazy hit and super easy to make!
Ingredients
2 large carrots, peeled & diced
¼ c. extra virgin olive oil
1 large sweet onion, diced
sea salt
2 large celery ribs, diced
4-5 cloves garlic, minced
42 ounces canned tomatoes (crushed or crushed/diced mix)
1.5 c. cooked chickpeas (1 can drain)
1.5 c. cooked green or brown lentils (1 can drain)
1 tsp dried oregano
1 tsp dried thyme
1 pound long-cut dry pasta, like linguini or spaghetti
½ c. raw cashews
¼ tsp red pepper flake, for mild spice, optional
HOW TO MAKE PASTA WITH VEGAN “BOLOGNESE” SAUCE
Step 1: In a large pot with salted boiling water, cook the pasta until al dente. Set aside a half cup of the cooking water, then drain the rest.
Step 2: In a large pot, heat the olive oil over medium to medium-high heat. Once hot, add the onion along with the carrot, celery, and 1 tsp salt. Saute for about 8 minutes until the veggies are tender. Then, add the garlic and red pepper flakes. Continue to cook for a couple of minutes more.
Step 3: To the pot, add the tomatoes, thyme, and 2 tsp salt. Bring the mixture to a rolling boil. Once boiling, adjust the heat to medium-low or low. Cover the pot partially and gently simmer while stirring often, for about 20 minutes.
Step 4: In a mixing bowl, add the chickpeas and lentils. Mash the chickpeas and lentils using a potato masher, pastry cutter, or fork until a coarse mixture is formed. Add the chickpea and lentil mixture once the sauce has simmered and simmer for additional 10 minutes.
Step 5: Blend the cashews with half a cup of water. Or just use ¾ to 1 cup of any cream or cream substitute. Turn off the heat. Then, gently stir in the cream once the sauce is no longer bubbling. To taste, season with salt. Turn the heat back on and simmer for 5 to 10 minutes more before adding in the cooked pasta.
Notes:
If a high-speed blender is not available, soak the cashews for about 3 hours. Over the cashews, pour near-boiling water and let the cashews sit at room temperature.
For a vegetarian option, use ¾ to 1 cup of real heavy cream.
Use gluten-free and choose a gluten-allergy-friendly pasta variety to make this dish gluten-free.