Pasta with vegetable Bolognese sauce
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 732, total fat 29 G., saturated fats 17 G., proteins 26 G., carbohydrates 86 G., fiber 7 G., cholesterol 110 mg, sodium 1223 mg, sugar 0 G.
Calories 732, total fat 29 G., saturated fats 17 G., proteins 26 G., carbohydrates 86 G., fiber 7 G., cholesterol 110 mg, sodium 1223 mg, sugar 0 G.
This pasta with vegetable Bolognese sauce is perfect for a vegetarian menu. Instead of regular pasta, it uses cheese-filled tortellini, making it very filling and delicious. The sauce is made with porcini mushrooms. Rich and flavorful, paired with tomatoes and other vegetables, they make a wonderful substitute for ground meat. Boil the sauce and stir in the separately cooked tortellini. Add a little fragrant basil, and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (560g) of tortellini with cheese
- 3/4 cup dried porcini mushrooms (about 220 g)
- 3 carrots, coarsely chopped
- 2 stalks celery, coarsely chopped
- 1 red onion, coarsely chopped
- 1 teaspoon fresh thyme
- 90 g unsalted butter
- 0.5 cups dry white wine
- 1 can (800g) San Marzano tomatoes, crushed by hand
- 1 cup fresh basil, torn
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Recipes with similar ingredients: tortellini pasta, white wine, San Marzano tomatoes, porcini mushrooms, carrot, celery, thyme, basil
Cooking the dish according to the recipe:
- Soak the mushrooms for 5 minutes in 1 cup of hot water. Strain through a sieve lined with a paper towel. Set aside the liquid and rinse the mushrooms.
- Bring a large saucepan of salted water to a boil. Add the tortellini and cook according to package directions. Set aside 1 cup of water and discard the rest.
- Meanwhile, in a food processor, combine the mushrooms, carrots, celery, onion, and thyme and puree. Heat 4 tablespoons of butter in a large Dutch oven or saucepan over medium-high heat. Add the vegetables, season with salt and pepper, and cook, stirring, until they begin to brown, about 4 minutes.
- Add the wine and mushroom liquid; bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until the liquid has reduced by half, about 3 minutes.
- Add the tomatoes to the pan and cook, stirring, until the sauce thickens, about 10 minutes. Add the basil, the remaining 2 tablespoons butter, and the tortellini. Stir to coat the tortellini with the sauce, adding some of the cooking water if necessary to thin the sauce.
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