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Sun-Dried Tomato and Mushroom Bolognese Pasta [Vegan, Gluten-Free]
This hearty pasta dish is surprising for two reasons – it's incredibly easy to make and this plant-based version of a bolognese tastes better than the traditional version. The sauce is made from sundried tomatoes, garlic, and fresh basil and then toss that over the pasta with some sautéed mushrooms... Read More
Ingredients You Need for Sun-Dried Tomato and Mushroom Bolognese Pasta [Vegan, Gluten-Free]
How to Prepare Sun-Dried Tomato and Mushroom Bolognese Pasta [Vegan, Gluten-Free]
- Cook the pasta according to its package instructions.
- While the pasta cooks, heat a frying pan with around one tablespoon of olive oil and sauté the mushrooms with the two minced garlic cloves, for around 8 minutes on a medium heat.
- In a blender add the sun-dried tomatoes with the one garlic clove, olive oil, and basil.
- Blend this until you get a sauce-like consistency.
- Drain the pasta and mix it with the mushrooms and sun-dried tomato sauce.
- Serve the dish with some fresh basil.
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