This vegetarian pasta recipe by Valli Little was inspired by Italian American chef Giada de Laurentiis.
- Soak porcini in 1/2 cup (125ml) boiling water for 10 minutes. Drain, reserving the liquid, and roughly chop.
- Cook linguine in a large saucepan of boiling, salted water according to the packet instructions.
- Meanwhile, whiz carrot, onion, celery, capsicum, Swiss brown mushrooms and garlic in a food processor to finely chop.
- Heat the oil in a large saucepan over medium-high heat and add the finely chopped vegetables. Cook, stirring, for 3-4 minutes until softened. Add the herbs, pesto and drained porcini, then cook, stirring, for 1 minute or until fragrant.
- Add the wine, stock and reserved porcini liquid. Reduce heat to low and simmer for 2 minutes or until warm. Stir through the mascarpone and season.
- Drain the linguine, reserving a little of the cooking water, and return to saucepan. Gently toss the bolognese with the pasta, adding the reserved water, if needed. Serve with parmesan and oregano leaves.
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