Pappardelle with Vegetable "Bolognese"

Ingredients

• Mushrooms

  Shiitake, dried

  8 mushrooms or 30g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Parmesan cheese

  Shredded

  1 oz or 28g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Whole wheat pasta

  Dry

  12 oz or 340g

• Carrots

  Raw

  2 medium or 122g

• Rosemary

  Fresh

  2 tsp or 1g

• Red wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Salt

  Table

  ¾ tsp or 5g

• Water

  Plain, clean water

  1 cup or 237g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Shallots

  Raw

  3 tbsp chopped or 30g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Boil water in a saucepan and soak mushrooms in the boiling water for 15 minutes.
2. Quarter the carrots and cut into 1-inch pieces. Cut celery and bell pepper into 1-inch pieces and quarter the shallots. Pulse all vegetables in a food processor until chopped.
3. Heat oil in a 12-inch skillet over moderately high heat until hot. Add chopped vegetables, rosemary, salt, and pepper. Sauté, stirring occasionally, until golden brown and tender, about 12 minutes.
4. Lift mushrooms out of soaking liquid, squeeze excess liquid back into the bowl, and rinse well. Finely chop mushrooms and add to skillet with tomato paste. Cook over moderate heat, stirring, for 1 minute. Add wine and boil until reduced by half, about 2 minutes.
5. While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente. Reserve 1 cup of pasta-cooking water, then drain pasta.
6. Add reserved mushroom-soaking liquid to the sauce and bring to a simmer. Add pasta and 1/2 cup reserved cooking water to the sauce, tossing to coat. Thin sauce with additional cooking water if necessary. Stir in cheese and serve immediately.

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