Vegan bolognese pasta (onions and garlic free)

Name: Vegan bolognese pasta (onions and garlic free)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: European, Mediterranean, Italian
Ingredients: 5 g dried porcini mushrooms (finely diced); 1.5-2 tbsp olive oil; 1/4 fennel bulb, finely chopped; 1 short celery stalk, finely chopped; 1 small carrot, finely chopped; 125 g oyster mushrooms, finely chopped; 62.5 g shiitake, fresh finely chopped; 1 sprig fresh rosemary, leaves chopped finely; 1/2 dried thyme; 1/4 tsp smoked paprika; 1/6 tsp grated nutmeg; 1/4 tsp chilli flakes; 1/4 tsp salt; 2 tbsp rice vinegar; 140g Giana Tomato paste; 260 g tomato sauce (onions and garlic free); 100 g smoked tofu (diced); Black pepper, adjust to taste; Fresh rosemary; Vegan parmesan; 140g tagliatelle (dry Rummo Tagliatelle, cooked)

8 steps

Prep:20minCook:10min

Updated at: Thu, 24 Aug 2023 04:25:06 GMT

Ingredients

2 servings

5gdried porcini mushrooms

finely diced

1 ½ Tbspolive oil

0.25fennel bulb

finely chopped

1celery stalk

short, finely chopped

1carrot

small, finely chopped

125goyster mushrooms

finely chopped

62.5gshiitake

fresh finely chopped

1 sprigfresh rosemary

leaves chopped finely

½ tspdried thyme

¼ tspsmoked paprika

⅙ tspnutmeg

grated

¼ tspchilli flakes

¼ tspsalt

2 Tbsprice vinegar

140gTomato paste

260gtomato sauce

onions and garlic free

100gsmoked tofu

diced

Black pepper

adjust to taste

Garnish:

fresh rosemary

vegan parmesan

140gtagliatelle

dry Rummo Tagliatelle, cooked

Instructions

Step 1

Put the kettle on. Rinse the dried mushrooms well to get rid of any grit and place them in a small bowl. Cover the dried mushrooms with boiling water and set aside to brew. Save the stock

dried porcini mushrooms5g

Step 2

Heat up the olive oil in a heavy-bottomed pan, add the diced fennel, celery and carrots, stirring frequently for 3-5 minutes.

fennel bulb0.25

celery stalk1

carrot1

Step 3

Add in all of the fresh mushrooms and fry for 3-5 minutes until all of the moisture cooks out and they are lightly browned.

oyster mushrooms125g

shiitake62.5g

Step 4

Add in chopped rosemary leaves, dried thyme, smoked paprika, nutmeg, chili (if using) and 1/2 tsp of salt. Add porcini mushrooms and stir everything around for a minute or so.

dried porcini mushrooms5g

fresh rosemary1 sprig

dried thyme½ tsp

smoked paprika¼ tsp

nutmeg⅙ tsp

chilli flakes¼ tsp

salt¼ tsp

Step 5

Add the dry porcini mushrooms stock, after the mixture comes to a gentle simmer, add the vinegar and allow it to simmer for a few minutes.

rice vinegar2 Tbsp

Step 6

Add tomato paste and ketchup and stir well. Cover the lid on and allow the sauce to simmer over low -medium heat for 1-2 minutes. (Remember to give the sauce a good stir from time to time to ensure that the middle of the pan does not burn.)