Linguine with porcini & vegetable bolognese

Recipes / Vegetarian

This vegetarian pasta recipe by Valli Little was inspired by Italian American chef Giada de Laurentiis.

Recipe «Linguine with porcini & vegetable bolognese» presented in category Recipes / Vegetarian, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 15g dried porcini mushrooms, 500g linguine, 2 carrots, roughly chopped, 1 onion, roughly chopped, 2 celery stalks, roughly chopped , 1 red capsicum, roughly chopped, 150g Swiss brown mushrooms, roughly chopped, 2 garlic cloves, roughly chopped , 1/4 cup olive oil, 1 tbsp chopped thyme leaves, 1 tbsp chopped oregano leaves, plus extra whole leaves to serve, 2 tbsp sundried tomato pesto, 1/2 cup red wine, 1 cup Massel vegetable liquid stock, 1/2 cup mascarpone, Grated parmesan or vegetarian hard cheese, to serve.

Ingredients:

  • 15g dried porcini mushrooms 
  • 500g linguine 
  • 2 carrots, roughly chopped 
  • 1 onion, roughly chopped 
  • 2 celery stalks, roughly chopped 
  • 1 red capsicum, roughly chopped 
  • 150g Swiss brown mushrooms, roughly chopped 
  • 2 garlic cloves, roughly chopped 
  • 1/4 cup olive oil 
  • 1 tbsp chopped thyme leaves 
  • 1 tbsp chopped oregano leaves, plus extra whole leaves to serve 
  • 2 tbsp sundried tomato pesto 
  • 1/2 cup red wine 
  • 1 cup Massel vegetable liquid stock 
  • 1/2 cup mascarpone 
  • Grated parmesan or vegetarian hard cheese, to serve 

Instructions

  1. Soak porcini in 1/2 cup (125ml) boiling water for 10 minutes. Drain, reserving the liquid, and roughly chop.
  2. Cook linguine in a large saucepan of boiling, salted water according to the packet instructions.
  3. Meanwhile, whiz carrot, onion, celery, capsicum, Swiss brown mushrooms and garlic in a food processor to finely chop.
  4. 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.
  5. 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.
  6. 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.