Porcini Filled Pasta Volognese

A delicious hearty vegetarian Bolognese, that will delight you! Plenty of veggies and full of flavor, your favorite meat-eater will definitely not miss the meat!

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Porcini Filled Pasta Volognese
A delicious hearty vegetarian Bolognese, that will delight you! Plenty of veggies and full of flavor, your favorite meat-eater will definitely not miss the meat!
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. Heat 4-6 quarts of water to a boil. Add 1 tbsp olive oil and salt to taste.
  2. In a separate pot, bring the chicken broth to a boil and add the dried mushrooms, turn off heat and cover. Set aside and let the mushrooms soften, then strain. Cool and chop mushrooms.
  3. Place the remaining olive oil in a skillet large enough to hold the pasta over medium heat. Add the carrots, onion, pepper and Amore Garlic Paste. Cook until tender, about 6 minutes. Add the porcini mushrooms, fresh mushrooms, Amore Tomato and Herb Paste, salt and pepper, continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the chicken broth and red wine. Bring the mixture to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add the broccoli, cook an additional 2 minutes.
  4. Add mascarpone cheese and stir until cheese is incorporated. Meanwhile, add the Amore Porcini Mushroom Mezzaluna to boiling water, reduce heat and boil gently for 5-7 minutes, stirring occasionally; drain. Pour the drained pasta into the skillet and toss with parmesan.
  5. Serve immediately.
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