adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Linguine with porcini and vegetable bolognese
Linguine with porcini and vegetable bolognese
0 Likes
Prep Time:
Cook Time:
Vegetarian pasta inspired by Giada de Laurentiis.
Ingredients:
  • 15g dried porcini mushrooms (see notes)
  • 500g linguine
  • 2 carrots, roughly chopped
  • 1 onion, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 red capsicum, roughly chopped
  • 150g Swiss brown mushrooms, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 60ml olive oil
  • 20.00 ml chopped thyme leaves
  • 20.00 ml chopped oregano leaves, plus extra whole leaves to serve
  • 40.00 gm sundried tomato pesto
  • 125ml red wine
  • 250ml vegetable stock
  • 125g mascarpone
  • Grated parmesan or vegetarian hard cheese, to serve
Instructions:
  • In a bowl, pour 1/2 cup (125ml) boiling water over porcini mushrooms. Let soak for 10 minutes. Drain mushrooms, saving the liquid, and chop roughly.
  • Boil linguine in a large saucepan of salted water until al dente following the package directions.
  • Process carrot, onion, celery, bell pepper, Swiss brown mushrooms, and garlic in a food processor until finely chopped.
  • In a large saucepan over medium-high heat, warm the oil and sauté the finely chopped vegetables for 3-4 minutes until soft. Stir in the herbs, pesto, and drained porcini and cook for an additional minute until fragrant.
  • Pour in the wine, stock, and reserved porcini liquid. Simmer gently for 2 minutes until warmed through. Then, mix in the mascarpone and season to taste.
  • Drain the linguine, saving some cooking water. Put it back in the saucepan. Mix the bolognese with the pasta, adding reserved water if necessary. Top with parmesan and oregano leaves before serving.

Similar Recipes