Vegetable Pasta Bolognese

This is a rich and flavorful pasta that it’s great if you are having guests over.  You can accompany it with a green salad and a fresh baked loaf of bread.

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INGREDIENTS

• 2 cups cooked elbow pasta (I really like this gluten free brand)
• 2 tablespoons olive oil
• 3 cloves garlic (chopped)
• 16 oz. baby bella mushrooms
• 1/4 cup chopped onion
• 1 carrot (chopped)
• 1 stalk of celery (chopped)
• 1 cup beefless meat (Gardein)
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon Nutritional Yeast
• 1/2 cup white wine
• 3/4 cup unsweetened coconut milk (canned)
• 1/2 cup tomato sauce
• 1/2 teaspoon Italian seasoning
• 1/4 cup shredded mozzarella (I prefer vegan)
• Fresh parsley to garnish

INSTRUCTIONS

• In a 6qt. Dutch oven, heat oil over medium-high.  Add garlic, mushrooms, onion, carrot, and celery and stir to combine.
• Add salt and pepper to taste.
• Add onion powder, garlic powder and nutritional yeast and stir.
• Cook until the vegetables are browned and the liquid has evaporated, stirring occasionally.
• Stir in veggie meat and wine; simmer until the wine has evaporated.
• Pour in the coconut milk, tomato sauce and stir.
• Add the Italian seasoning and more salt and pepper, to taste (if needed).
• Stir in the cooked pasta, mozzarella and combine.
• Serve and top with fresh Italian parsley.

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Buen Provecho!