Vegetable Bolognese Recipe
This kid-friendly vegetable bolognese recipe is a great way to introduce vegetables to your family. Packed with 5 different vegetables along with walnuts, this vegan pasta recipe is healthy and delicious.
Servings: 4 servings
Equipment
Ingredients
- 1 carrot peeled and cut into chunks
- 1/2 large onion peeled and cut into chunks
- 2 garlic cloves
- 1/2 large zucchini (or 1 small zucchini) cut into chunks
- 1/4 cup walnuts
- 4 ounces mushrooms trimmed
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1 40 ounce jar of your favorite pasta sauce
- 12 ounces uncooked pasta of choice
Instructions
- Place the carrot and onion in the base of a food processor and pulse until very finely diced, like the photos above. Remove and set aside.
- Next, add the zucchini and mushrooms in the base of a food processor (no need to wipe out) and pulse until very finely diced. Remove and set aside.
- Finally, place the walnuts in the base of a food processor (no need to wipe out) and pulse until very finely diced. Remove and set aside.
- Heat the olive oil in a large saucepan over medium heat. Add the finely minced vegetables and walnuts along with the salt. Cook for 15 minutes until reduced, softened and mushrooms have browned.Stir in the Italian seasinung.
- Add in tthe pasta sauce and simmer another 20-30 minutes over low heat until cooked through.
- While the sauce is cooking, bring a pot of salted water to a boil. Add the pasta until just al dente, reserving 1/2 cup of pasta water. Add the cooked pasta to the warmed sauce along with a splash of pasta and toss until the pasta is fully cooked and pasta clings to the sauce. If using parmesan, remove from heat and stir in.
Notes
Recipe adapted from Pinch of Yum.