Pasta

Vegan Bolognese Sauce

karenwpullen Main Dishes, Pasta, Recipes, Sauces and dressings , , , ,
Prep Time15 minutes
Cook Time15 minutes
Print Recipe

Bolognese Sauce for Pasta

Wonderful, flavorful sauce for any kind of pasta.
Course: Main Course, Pasta, Sauces and dressings
Cuisine: Italian
Servings: 4

Equipment

  • food processor

Ingredients

  • 1 12-oz package pasta, any kind whole grain is best
  • 1 green bell pepper, chunked
  • 1 yellow bell pepper, chunked
  • 1 small zucchini, chunked
  • 4 oz cremini mushrooms, chunked
  • 2 carrots, peeled and chunked
  • 2 stalks celery, chunked
  • 1 large onion, chunked
  • 3 garlic cloves, smashed
  • 1/2 cup dry red wine
  • 2 tbsp tomato paste
  • 1 15-oz can tomato puree
  • 1/2 tsp fennel seeds
  • 1/4 tsp crushed red pepper flakes

Instructions

  • Add vegetables, peppers through garlic, (in small batches) to the food processor. Pulse until they are minced but still chunky.
  • Heat a large pot over medium heat. Add the vegetables, stir, and cook until all moisture is cooked out and vegetables begin to brown, about 10 minutes. Add tomato paste and wine. Simmer another 5 minutes.  Add tomato puree and spices, stir and heat through. Taste and adjust seasonings.
  • Cook the pasta per package directions.
  • Mound the pasta on plates and ladle on the sauce. Sprinkle with vegan parmesan.

Notes

Since the vegetables are minced in the food processor, they are all about the same size and will cook quickly.
Try not to omit the fennel seeds — event that little bit adds a lot of flavor!

Orzo with Tomatoes, Basil, Peas and Pine Nuts

karenwpullen Pasta, Salads, Side Dishes
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Print Recipe

Orzo with Tomatoes, Basil, Peas, and Pine Nuts

Everyone loves this tiny-pasta salad, especially when fresh basil is available.
Course: Salad, Side Dish
Cuisine: American
Servings: 4

Ingredients

  • 8 ounces orzo white or whole wheat
  • 1 ½ cups cherry tomatoes sliced in half
  • 1 cup green peas
  • ½ cup basil minced
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 Tbs pine nuts toasted
  • ¼ cup balsamic vinegar
  • 2 tsp. Dijon mustard

Instructions

  • Cook orzo according to directions on the box. Rinse with cold water and drain.
  • Thaw frozen peas.
  • Toast pine nuts in sauté pan over low heat until slightly brown. (Caution—they burn easily so watch them!)
  • For the balsamic dressing, whisk together the vinegar and Dijon mustard.
  • Mix all ingredients with the orzo and serve.