Pappardelle Mushroom Bolognese
“This easy, delicious recipe is perfect for a date night,” writes Chloé Crane-Leroux, co-author of The Artful Way to Plant-Based Cooking. The earthy, umami notes of the roasted mushrooms combine with a mirepoix to bring layers of well-rounded flavor to a tomato-based sauce that tops a bed of fresh vegan pasta. “It’s a foolproof dish that adds an extra touch of magic to time well spent.”
Ingredients:
- 11/2 cups (375 ml) cremini mushrooms, stems removed
- 11/2 cups (375 ml) Swiss brown mushrooms, stems removed
- 4 Tbs. (60 ml) extra-virgin olive oil, divided, plus more for the pasta
- Kosher salt and freshly ground pepper
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 large carrot, finely chopped
- 1/2 celery stalk, finely chopped
- 2 Tbs. (30 ml) tomato paste
- 4 sun-dried tomatoes, finely chopped
- 2 bay leaves
- 1 fresh rosemary sprig
- One 14.5-oz. (411 g) can crushed tomatoes
- 3 or 4 fresh vegan lasagna sheets, cut into 1 1/2-inch (4-cm) strips
- 2 Tbs. (30 ml) vegan Parmesan
- 3 Tbs. (45 ml) fresh Italian parsley leaves, finely chopped
Directions:
Preheat an oven to 400°F (200°C) and line a sheet pan with parchment paper.
Place the cremini and Swiss mushrooms on the prepared sheet pan, drizzle with 2 Tbs. (30 ml) olive oil and season with salt and pepper. Roast in the oven for 25 minutes. Remove the roasted mushrooms from the oven and allow to cool slightly.
While the mushrooms are roasting, heat the remaining 2 Tbs. (30 ml) olive oil in a large saucepan. When it starts to shimmer, add the onion and garlic and cook, stirring, until the onion becomes translucent, about 3 minutes. Add the carrot, celery, tomato paste, sun-dried tomatoes, bay leaves and rosemary and cook, stirring frequently, for 10 minutes.
Finely chop the roasted mushrooms, add to the pan along with the crushed tomatoes and season to taste with salt and pepper. Stir well, reduce the heat to medium-low and simmer until all the liquid has been absorbed, about 45 minutes. Remove the bay leaves and rosemary sprig before serving.
Meanwhile, bring a medium pot of water to a boil. Cook the pasta per the package directions until al dente. Drain and sprinkle with a little olive oil. Serve with the mushroom Bolognese, Parmesan and a sprinkle of parsley.
Adapted from The Artful Way to Plant-Based Cooking, by Chloé Crane-Leroux and Trudy Crane (Simon & Schuster, 2024)
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