Northwest Wine - Online Magazine
Vegan Pasta Bolognese
A delicious vegan Italian pasta dish that makes you feel like a world class veggie chef. Makes 4 servings.
Here's what you do:
Italian Ground Around
1 cup soy bits or flakes
1 cup water
1/4 cup soy sauce
2 tablespoon olive oil
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
- Place all ingredients in a saucepan and bring to a boil. Remove from flame, cover, and let sit 10 minutes.
Simple Marinara
1/4 cup olive oil
1/2 cup finely chopped onion
3 garlic cloves, sliced
28-oz. can chopped or crushed peeled tomatoes
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup fresh basil chiffonade
(This is a great technique for slicing delicate items, such as leafy vegetables or herbs such as basil. Basil, for example, will bruise and become black if chopped. Stack the individual leaves together. Roll them together from base to tip, then thinly slice the rolled leaves.)
- Heat the olive oil in a saucepan and sauté the onion and garlic until transparent and lightly browned. Add the tomatoes, salt, and pepper and let simmer 10 to 15 minutes. Remove from heat and add the basil just before serving. If you are making the sauce ahead of time, add the basil after rewarming but before serving.
Pumpkin Seed Pesto
1 cup basil leaves, lightly packed
3/4 cup olive oil
1/2 cup pumpkin seeds, raw or toasted
2 garlic cloves, chopped
1 tablespoon sea salt
1 teaspoon lemon juice
- Purée all ingredients in a blender. The pesto will keep in a tightly covered jar in the refrigerator for up to 3 weeks. Makes 1 cup of Pesto.
Divide the pasta into 4 bowls and top with hot Italian Ground Around and Simple Marinara. Garnish with Pumpkin Seed Pesto and chopped fresh parsley.
Source:VegCooking.com
Wine Pairings
Saporito! Pull out your favorite big red for this one. The Washington State and Southern Oregon red blends would go perfectly with this dish. The complex flavors of the pumpkin seed pesto, the tomatoes in the marinara sauce and all the wonderful spices means that just about any red you pull out is going to taste great with this dish.
Ingredient List
Here's what you need:
1 lb. cooked pasta (linguine or spaghetti works well)
1 cup Italian Ground Around (see recipe)
2 cups Simple Marinara (see recipe)
4 tablespoon Pumpkin Seed Pesto (see recipe)
1/4 cup chopped fresh parsley
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