Pappardelle with Vegetable “Bolognese”

Pappardelle with Vegetable Bolognese

You don’t miss the meat, seriously. I originally found this in a Bon Appetit magazine (Pappardelle with Vegetable “Bolognese”). I made a few modifications that make this one a keeper.

We love pasta and eat it at least once a week. Usually we use a sauce plus a protein. I love mixing some pancetta into Mario Batali’s Arrabbiata sauce. I occasionally make a meat Bolognese with braised short ribs, and let’s face it, this veggie version can’t sniff that one… but… if you try this, I think you’ll like it.



  • 1 package dried porcini mushrooms
  • 2 carrots, cut into 1-inch pieces
  • 2 celery ribs, cut into 1-inch pieces
  • 2-3 cloves of garlic
  • 3 medium shallots, quartered lengthwise
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 teaspoons fresh rosemary, minced
  • 1 teaspoons fresh thyme, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • Crush red pepper flake to taste
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • ½ cup vegetable stock
  • 3/4 lb dried pappardelle (or fresh if can find it)
  • Parmigiano-Reggiano

  1. Soak mushrooms in boiling-hot water 15 minutes.
  2. In a food processor pulse carrots, celery, shallots, and bell pepper together until chopped.
  3. Heat oil in a large skillet over medium high heat until hot but not smoking. Add chopped vegetables, rosemary, salt, and pepper and sauté, stirring occasionally, until vegetables are golden brown and tender, about 12 minutes.
  4. Lift mushrooms out of soaking liquid, squeeze excess liquid back into bowl (reserve liquid), and rinse mushrooms well to remove any grit. Finely chop mushrooms, then add to vegetables in skillet along with tomato paste. Cook over moderate heat, stirring, 1 minute. Add wine, reserved mushroom soaking liquid and stock, bring to a boil then reduce to simmer. Continue simmering for 15-20 minutes, or until mixture has reduced to become a sauce.
  5. While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water in a heatproof measuring cup, then drain pasta in a colander.
  6. Add pasta, tossing to coat. Stir in cheese and serve.
Pappardelle with Vegetable “Bolognese”

3 thoughts on “Pappardelle with Vegetable “Bolognese”

    1. Ema, when you mentioned cottage cheese my mind went to ricotta cheese. Then immediately I thought of using the veggie bolognese in a lasagna. I might try that next. Thanks for the suggestion!

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