Plant Based Bolognese

This sauce is the definition of warm and cozy and this plant based version will have you wanting to put it on everything. The good thing is, it goes with almost anything!

 

I paired it with wide noodles here, but it also is delish with spaghetti squash or heart of palm pasta (which I picked up from trader joes!)

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Sauce Ingredients:

3 Tbsp Vegetable broth

1/2 large white onion, chopped

2 cloves of garlic, minced

1 rib celery, chopped

1 large carrot, chopped

1 cup cremini, baby bella or button mushrooms, chopped

1 Tbsp of fresh basil (or 1/2 Tbsp of dried)

1 Tbsp of fresh parsley (or paste)

1/2 tsp of salt

1/2 cup of red wine (one you like to drink!)

2 Tbsp tomato paste

1 large can of San Marzano tomatoes (diced or chopped)

15 oz can of chick peas, drained

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Other ingredients: 

Large noodle pasta (1 lb)

or 1 Large spaghetti squash roasted and shredded

or 2 packages of heart of palm pasta (trader joes)

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Cooking the Sauce:

1. Cook the pasta according to the directions

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2. While the pasta is cooking, In a large skillet heat the vegetable stock over medium heat. Add onion, carrot and celery and cook for about 5 minutes or until the vegetables start to soften and the onions become transparent. 

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3. Add the mushrooms and salt and cook for additional 3 minutes then stir in the garlic and herbs. Add the wine and use your spoon to scrape the herbs from the bottom of the skillet. Cook until the wine has cooked down a bit, then add tomato paste and canned tomatoes. 

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4. Bring to a simmer and cook uncovered until the sauce begins to thicken, then add chickpeas and serve, garnished with fresh parsley and basil.  

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