Pasta With Vegetable "Bolognese"
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
55
Sourness
37
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
2 stalks
Celery (roughly chopped)1 tsp
Thyme (fresh)6 tbsps
Unsalted Butter1 cup
White Wine (dry)1 cup
Basil (fresh, torn)Directions:
1
Soak the mushrooms in 1 cup hot water, 5 minutes
2
Strain through a paper towel-lined sieve, reserving the liquid
3
Rinse the mushrooms
4
Bring a large pot of salted water to a boil
5
Add the tortellini and cook as the label directs
6
Reserve 1 cup cooking water, then drain
7
Meanwhile, pulse the mushrooms, carrots, celery, onion and thyme in a food processor until finely chopped
8
Heat 4 tablespoons butter in a large Dutch oven or pot over medium-high heat
9
Add the vegetables, season with salt and pepper and cook, stirring, until they start browning, about 4 minutes
10
Add the wine and the reserved mushroom liquid; bring to a simmer, scraping up the browned bits
11
Cook until reduced by half, about 3 minutes
12
Add the tomatoes to the pot and cook, stirring, until the sauce thickens, about 10 minutes
13
Add the basil, the remaining 2 tablespoons butter and the tortellini
14
Toss to coat, adding the reserved pasta water as needed to loosen
15
Photograph by Christopher Testani