Vegan mushroom Bolognese with fettuccine

This plant-forward meaty pasta sauce is comprised of mushrooms, peppers, cherry tomatoes, and onion, which contribute juiciness and taste.

Servings: 4


1 (16-ounce) package whole-grain fettuccine, cooked according to package instructions

4 garlic cloves, peeled and minced 

2 tablespoons water

1 yellow onion, finely chopped

2 red bell peppers, finely chopped

2 cups cremini mushrooms, finely chopped

1½ cups cherry tomatoes, finely chopped

3 cups spinach, chopped

2 tablespoons balsamic vinegar

1 (24-ounce) jar vegan pasta sauce 

½ teaspoon red pepper flakes 

1 cup basil, stems removed

1 (16-ounce) package whole-grain fettuccine, cooked according to package instructions

½ teaspoon ground black pepper, to serve

How to prepare:

Combine garlic and water in a pan over medium heat and cook until aromatic, about 2 minutes. Add the onion and cook for three to five minutes, or until softened. Add red pepper, mushrooms, cherry tomatoes, and spinach to the dish. Add the balsamic vinegar and cook for four to five minutes.

Add pasta sauce, crushed red pepper, and basil. Stir until all ingredients are thoroughly incorporated, bring to a boil, then cover and simmer for 10 minutes.

Serve over fettuccine and garnish with black pepper.

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