Vegan bolognese pasta

Ingredients

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  800g

• Organic Cremini Mushrooms Packaged

  Baby Bella - Freshdirect

  500g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  2 large or 144g

• Garlic

  Raw

  4 clove or 12g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Italian Herb

  Sauer's

  2 tsp or 56g

• Red wine

  Alcoholic beverage, table

  100g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Walnuts

  Nuts, black, dried

  1 cup, chopped or 125g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Bay leaf

  Spices

  2g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Vetta High fibre pasta

  500g

Directions

1. Heat a Large Pan (with high sides) over medium-high heat. Add oil and wait until it's hot and shimmering. Now add mushrooms and sauté until they have released their moisture, reduced in size and are slightly browned. The pan should be mostly dry (about 7-8 minutes). Reduce heat to medium and add onions, carrots, and garlic. Sauté until cooked down about 3-4 minutes. Make a small open space in the pan to add the tomato paste (make sure it's touching the surface of the pan). Cook for 30 seconds and then stir into the veggies. Add tamari and Italian seasoning. Cook for 30-60 seconds until fragrant. Turn up the heat to medium-high and pour in the red wine. Cook until almost completely reduced, about 2-3 minutes. Turn heat back to medium. Add the tomatoes, broth, walnuts, nutritional yeast bay leaf. Bring to a simmer then reduce to a low simmer. Cook until sauce thickens and flavor deepens, about 10-15 minutes (longer for deeper flavor). Add salt and pepper to taste. Remove bay leaf and remove from heat. Let the sauce sit a few minutes to thicken. Top over freshly-cooked pasta if desired.

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