Easy Mushroom Bolognese

I love meals that are quick and easy.  Dishes that people think you spent hours slaving over the stove to put together when really it took you less than 30 minutes.  Those are the best.  I made this recipe after having a long, crazy busy day and totally forgot about dinner until my stomach started grumbling.  Being a picky eater, these types of situations are dangerous because if I don't have something prepared I like, I'll refuse to eat and then I get a headache.  But back to this bolognese.  It's super delicious and the perfect recipe for when your are crunched for time!

Meaty mushrooms make this a very satisfying and hearty sauce.  I love a filling vegetarian sauce! This recipe is a pretty traditional bolognese sauce, although I replaced beef with mushrooms, cheese with nutritional yeast, and kicked it up a notch with a little cayenne pepper and some sage. It is creamy, dreamy pasta sauce that everyone will love regardless of their diet.

My absolute favorite type of pasta (that I don't make myself) is kamut pasta.  Kamut is an ancient grain that is soft and light like white flour, but has the slightly nutty flavor of whole wheat without the grittiness.  While I highly recommend it, you can use any pasta you want with this sauce.  To make your meal come together super fast, cook your pasta while making this sauce. Just time it so both are done at the same time.  I whipped up this dinner for Nick and I in twenty minutes!  This is an easy, tasty meal that you can put together in no time at all.    

Easy Mushroom Bolognese
vegan, dairy-free, gluten-free (makes enough for one pound of pasta)

24 oz baby bella mushrooms (or crimini), sliced
1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 Tbsps olive oil
5 garlic cloves, minced
1/2 - 3/4 cup nutritional yeast (or your favorite grated cheese for non dairy version)
1 28oz can crushed tomatoes
1 1/2 Tbsps dried basil (or 1 cup chopped fresh basil)
2 tsp dried oregano
1 tsp dried ground sage
1/4 tsp cayenne pepper (optional)
1 1/2 tsp salt, or to taste
fresh ground black pepper, to taste

1 pound pasta of choice

Directions:
1.  Add oil, onions, celery, and carrots to a large pan.  Saute on medium heat for five minutes.

2.  Add mushrooms, garlic, salt, basil (if dried), oregano, sage, and pepper.  Saute for 8-10 minutes, or until mushrooms are tender.  If using fresh basil, add right before the mushrooms are done cooking.

3.  Stir in crushed tomatoes, and nutritional yeast.  Cook for a minute.  You are now ready to toss this sauce with pasta!  If saving for later use, store in a air tight container in the refrigerator.


Note:  If you are making this sauce with pasta, bring a pot of water to a boil before you start cutting the vegetables.  Depending on the cook time of the pasta you are using, you will have to judge the correct time to add it.  For example, I used kamut pasta spirals that take about 8-9 minutes to cook so I added them to the boiling water around the time I started sautéing the mushrooms. This way your pasta is done the same time as your sauce.