Vegan Mushroom Pasta
This pasta is not only comforting but impressive enough to win over even the most skeptical meat-lovers. With its strong autumn vibes, it the perfect meal to serve at a family gaterhing!
Ingredients
- 1.1 lbs fresh mushrooms (500 gr)
- 0.5 oz dried mushrooms (15 gr)
- 1 stick celery
- 1 carrot
- 1 small onion
- ½ clove of garlic
- Extra virgin olive oil
- ⅔ cup of wine (150 ml)
- ¾ cup of tomato sauce (200 ml)
- 14 oz pasta (400 gr)
- Parsely
- Salt
- Pepper (optional)
Instructions
- Put the dried mushrooms into a cup with some warm water and let them soak for 15-20 minutes, strain and chop them.
- Filter the water with a gauze, to remove the dirt, and set it aside for later.
- Clean the fresh mushrooms with a clean cloth and mince them.
- Chop the celery, the carrot, the onion and the garlic and put them all in a pot with enough olive oil to brown.
- Add to the pot the fresh mushrooms and the hydrated dried mushrooms and stir well, pour the wine in the pot and set the stove on high heat, until the alcohol evaporates.
- Add the tomato sauce, some salt, and one third of the dried mushrooms’ water.
- Let your sauce cook on low/medium heat for 40 minutes, until the sauce thickens.
- Heat enough water, adding the remaining mushrooms soaking water, when it boils add the salt and cook the pasta for as long as the package says.
- When your pasta is ready, drain it and add it to the sauce, mix well and serve. Add a sprinkle of chopped parsley and some pepper on top.