Ingredients
300g casarecce pasta
200g large portobello mushrooms sliced
40ml Verjuice
100g brown onion roughly chopped
2 cloves garlic finely chopped
200g celery roughly diced
100g young leek thinly sliced
1 med red capsicum thinly sliced
100g carrots peeled & grated
250ml Vegetable Stock
500g Tomato & Basil Sugo
150g broad beans peeled & shelled
1 packed cup baby spinach
to season sea salt & freshly ground black pepper
to serve shaved parmesan and extra virgin olive oil
300g casarecce pasta
200g large portobello mushrooms sliced
40ml Verjuice
100g brown onion roughly chopped
2 cloves garlic finely chopped
200g celery roughly diced
100g young leek thinly sliced
1 med red capsicum thinly sliced
100g carrots peeled & grated
250ml Vegetable Stock
500g Tomato & Basil Sugo
150g broad beans peeled & shelled
1 packed cup baby spinach
to season sea salt & freshly ground black pepper
to serve shaved parmesan and extra virgin olive oil
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Methods
1
Place a large pot of water over a high heat, bring to the boil, and add a teaspoon of sea salt. Pour in the pasta, stirring to ensure that it doesn't stick together or to the bottom of the pot. Cook for 8 to 10 minutes until al dente, or follow makers instructions, then remove from the heat, strain off the water and stir through 2 tablespoons of olive oil. Cover with a lid to keep warm and set aside.
2
Meanwhile, place a large high sided non-stick fry pan over a high heat and pour in 2 tablespoons of olive oil. Once hot, place in the mushrooms and fry for 4 to 5 minutes, stirring every 1 minute to ensure they don’t burn. Deglaze the pan with Verjuice, then set mushrooms aside.
3
Return the pan to the heat and pour in the remaining olive oil. When the pan is hot, fry off the onion until soft, then add garlic and cook for approximately 3 minutes. Add the celery and leek, cook for a further 3 to 4 minutes, then add the capsicum and carrot and continue to fry for another 3 to 4 minutes, stirring every 30 seconds or so.
4
Return the mushrooms to the pan and add the Vegetable Stock, Tomato & Basil Sugo and broad beans. Bring to a gentle simmer and leave to cook for 8 to 10 minutes.
5
Remove sauce from the heat and add the spinach. Season to taste with sea salt & freshly ground black pepper.
6
To serve, add the cooked pasta to the vegetable bolognese sauce and stir together well. Place onto a large platter or divide between 4 pasta bowls.
7
Drizzle with Extra Virgin Olive Oil and top with shaved Parmesan.
1
Place a large pot of water over a high heat, bring to the boil, and add a teaspoon of sea salt. Pour in the pasta, stirring to ensure that it doesn't stick together or to the bottom of the pot. Cook for 8 to 10 minutes until al dente, or follow makers instructions, then remove from the heat, strain off the water and stir through 2 tablespoons of olive oil. Cover with a lid to keep warm and set aside.
2
Meanwhile, place a large high sided non-stick fry pan over a high heat and pour in 2 tablespoons of olive oil. Once hot, place in the mushrooms and fry for 4 to 5 minutes, stirring every 1 minute to ensure they don’t burn. Deglaze the pan with Verjuice, then set mushrooms aside.
3
Return the pan to the heat and pour in the remaining olive oil. When the pan is hot, fry off the onion until soft, then add garlic and cook for approximately 3 minutes. Add the celery and leek, cook for a further 3 to 4 minutes, then add the capsicum and carrot and continue to fry for another 3 to 4 minutes, stirring every 30 seconds or so.
4
Return the mushrooms to the pan and add the Vegetable Stock, Tomato & Basil Sugo and broad beans. Bring to a gentle simmer and leave to cook for 8 to 10 minutes.
5
Remove sauce from the heat and add the spinach. Season to taste with sea salt & freshly ground black pepper.
6
To serve, add the cooked pasta to the vegetable bolognese sauce and stir together well. Place onto a large platter or divide between 4 pasta bowls.
7
Drizzle with Extra Virgin Olive Oil and top with shaved Parmesan.
