Hearty Vegan Mushroom Bolognese With Fettuccine

This fiber- and nutrient-rich sauce from the PlantYou: 140+ Ridiculously Straightforward, Amazingly Scrumptious, Plant-Based mostly, Oil-Free Recipes cookbook is ideal for pairing with any pasta dish. Serve with buttery garlic bread for the final word Italian-inspired fast weekday dinner. 

What you want:

1 (16-ounce) package deal whole-grain fettuccine, cooked in keeping with package deal directions
4 garlic cloves, peeled and minced 
2 tablespoons water
1 yellow onion, finely chopped
2 purple bell peppers, finely chopped
2 cups cremini mushrooms, finely chopped
1½ cups cherry tomatoes, finely chopped
3 cups spinach, chopped
2 tablespoons balsamic vinegar
1 (24-ounce) jar vegan pasta sauce 
½ teaspoon purple pepper flakes 
1 cup basil, stems eliminated
1 (16-ounce) package deal whole-grain fettuccine, cooked in keeping with package deal directions
½ teaspoon floor black pepper, to serve

What you do:

  1. In a skillet over medium warmth, mix garlic and water and sauté till aromatic, about 2 minutes. Add onion and sauté for 3 to five minutes, or till softened. Add purple bell pepper, mushrooms, cherry tomatoes, and spinach. Add balsamic vinegar and sauté for 4 to five minutes. 
  2. Add pasta sauce, purple pepper flakes, and basil. Stir till utterly mixed, deliver to a boil, then cowl and simmer for 10 minutes.
  3. Serve over a mattress of fettuccine, sprinkled with black pepper.
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