Hearty Vegan Mushroom Bolognese With Fettuccine

Hearty Vegan Mushroom Bolognese With Fettuccine

Mushrooms, peppers, cherry tomatoes, and onion make up this plant-forward meaty pasta sauce and add juicy texture and flavor. 

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Serves: 4

This fiber- and nutrient-rich sauce from the PlantYou: 140+ Ridiculously Easy, Amazingly Delicious, Plant-Based, Oil-Free Recipes cookbook is perfect for pairing with any pasta dish. Serve with buttery garlic bread for the ultimate Italian-inspired quick weekday dinner. 

What you need:

1 (16-ounce) package whole-grain fettuccine, cooked according to package instructions
4 garlic cloves, peeled and minced 
2 tablespoons water
1 yellow onion, finely chopped
2 red 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 red pepper flakes 
1 cup basil, stems removed
1 (16-ounce) package whole-grain fettuccine, cooked according to package instructions
½ teaspoon ground black pepper, to serve

What you do:

  1. In a skillet over medium heat, combine garlic and water and sauté until fragrant, about 2 minutes. Add onion and sauté for 3 to 5 minutes, or until softened. Add red bell pepper, mushrooms, cherry tomatoes, and spinach. Add balsamic vinegar and sauté for 4 to 5 minutes. 
  2. Add pasta sauce, red pepper flakes, and basil. Stir until completely combined, bring to a boil, then cover and simmer for 10 minutes.
  3. Serve over a bed of fettuccine, sprinkled with black pepper.
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