Vegan Mushroom bolognese w/ Farfalle
After a bit of a hiatus on the Featherstone blog, we’re happy to be back with some brand new plant-centered culinary creations for you!
This week, we launched both of our Summer Subscription Kits: the Stir Fry Kit, and our Breads & Spreads Kit… and it’s not too late to sign up! We will continue offering member signups on a rolling basis throughout the duration of our subscription timeline. If you’re in the Detroit area and interested in purchasing one or both kits, click below to head to our subscription page for all the details!
For our first week of the Stir Fry Kit, our subscribers are receiving a vegan mushroom bolognese with farfalle pasta & toasted garlic bread crumbs. We have all the saucy details below for those who want to make this at home.
vegan Mushroom
bolognese
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Before we get to the sauce, we’re sharing our greens & grains of choice to pair with your pasta, and a few preparation recommendations.
Our greens + Grains of choice:
Fresh basil leaves
Farfalle (bowtie) pasta
Toasted garlic bread crumbs
RECOMMENDATIONS
Make sure to add a decent amount of salt to your pot of water when boiling your pasta. A good rule of thumb is to add 1½ – 2 teaspoons of salt per pound of pasta. If you’re into spice, one of my favorite ways to add more heat to my pasta is to toss in a few dried chili peppers into the pasta water (I go for Chiles de Arbol). It adds an extra depth of flavor to the dish, but be sure to discard the peppers when draining the pasta water. If you’re interested in reading up on different types of dried chilies, We found this blog post by The Spruce Eats to be informative!
We also recommend that you cook the pasta al-dente to avoid overcooking the pasta when mixing in your hot-from-the-stove bolognese sauce.
Yields: 16 oz. of Bolognese Sauce
Ingredients:
1 Tablespoon olive oil
1 ⅓ cup mushroom minced
⅓ cup walnuts, roasted & minced
1 small onion, diced
1 clove garlic, minced
1 Tablespoon salt
1 small carrot, shredded
3 medium tomatoes, diced
¾ cup crushed tomatoes
1 ⅓ tablespoon red wine vinegar
1 Tablespoon sugar
1 ½ Tablespoon tamari
1 teaspoon dried Italian seasoning
1 teaspoon fresh minced thyme and oregano
1 ½ teaspoon fresh Italian basil, minced
Directions:
Step 1
In a medium saucepan add olive oil, and sautee onions and garlic until aromatic and translucent. Add mushrooms, walnuts, and carrots to the pan and cook until they begin to soften.
Step 2
Once your veggies are soft and cooked down, add dried Italian seasoning, sugar and salt. Then, stir in all the crushed tomatoes, red wine vinegar, and tamari. Bring to a simmer, and cook until nuts are softened and flavors begin to come together.
Step 3
Take off heat and add fresh herbs. Season to taste with salt and pepper.
Storage
Store in an airtight container in the fridge for up to 1 week.
Enjoy!
Written by Renee Sandoval
Photography & Recipe Development by Jessi Patuano.
