Vegan Mushroom Bolognese RecipeMarch 30th, 2018
We’re about to make your next Italian night even more magical. Shirataki noodles (aka “wonder noodles”) soak up a rich sauce packed with meaty mushrooms, veggie stock, garlic, and fresh rosemary. Tomato paste gives the dish simmered-all-day flavor, but it’ll be on the table in under an hour. And did we mention the vegan parmesan? This addicting, three-ingredient topping whizzes up in the foods processor and rivals any wedge of cheese.
Vegan Mushroom Bolognese
Yield: 2 to 3 servings
Active Time: 20 minutes
Total Time: 45 minutes
For the pasta and sauce:
2 (7-ounce) bags Thrive Market Wonder Noodles – Spaghetti
3 tablespoons Thrive Market Organic Extra Virgin Olive Oil
1 small onion, diced
1 garlic clove, minced
1 tablespoon fresh rosemary, minced
1 teaspoon sea salt
½ teaspoon Thrive Market Organic Ground Pepper
10 ounces cremini mushrooms, finely chopped
½ cup vegetable stock
1 ½ cup Thrive Market Organic Marinara Pasta Sauce
1 tablespoon Thrive Market Organic Tomato Paste
½ teaspoon Thrive Market Organic Crushed Red Pepper (optional)
1 tablespoon finely chopped parsley leaves
Make the pasta and sauce:
Drain and rinse noodles under warm water and gently squeeze dry with a paper towel.
Heat oil in a large skillet over medium heat. Sauté onions for 2 minutes, then add garlic and rosemary and cook for 1 more minute. Season with salt and pepper. Add mushrooms and cook for 10 to 15 minutes, until liquid has evaporated and mushrooms have browned. (Be sure they’re golden—it’ll keep the sauce from being too watery and add extra flavor, too.)
Pour in stock and cook for 1 minute, until almost absorbed. Stir in the marinara, tomato paste and chili flakes, if using. Toss reserved noodles into skillet and simmer for 1 minute, until well coated. Stir in the parsley. Divide between plates and top with vegan parmesan cheese before serving.
Make the vegan parmesan:
Combine all ingredients in a food processor and pulse until cashews are a fine meal. Store covered in the refrigerator for up to 2 months.
Recipe credit: Angela Gaines