10 Vegetable Bolognese + Tortellini Skillet Bake

10 Vegetable Bolognese 


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​Prep Time: 25 Min
Cook Time: 2 + Hours

WHAT YOU NEED

• 3 Tbsp. EVOO
• 1 Tbsp. Pepperoncini in Oil
• 4 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 3 Green Onions
• 2 stalks Celery, diced
• 1 Bell Pepper, diced
• 1 Carrot, diced
• 1 Zucchini, diced
• 227g Cremini Mushrooms, diced
• 3 C Cauliflower Florets, chopped
• 1 Bunch Fresh Spinach, chopped
• 5 - 6 Sprigs Fresh Thyme, leaves removed
• Handful Fresh Basil, torn
• 1/3 C Raw Walnuts, chopped
• 540ml Lentils, drained & rinsed
• 1 Hard Cheese Rind
• 1 Tbsp. Tomato Paste
• 1 C White Wine
• 1 C Passata
• 2 C PC Plant-Based Chikn Broth
• 1/2 Tsp. Dried Oregano
• 2 Bay Leaves
• 1/2 Tsp. + Sea Salt
• Cracked Pepper
• 1/2 C Whipping Cream, room temp
• 2 Tbsp. Unsalted Butter

DIRECTIONS

• Begin heating the EVOO, pep in oil, garlic, dried oregano, and thyme, in a large, deep skillet set to about medium heat. Once heated, let everything sizzle for about a minute before adding the onion, green onion, bell pepper, celery, carrot, and a generous pinch of both salt and pepper. Stir and cook 6 - 7 minutes until veggies are starting to go tender. Sprinkle in the torn basil.
• Next, add the cauliflower and another pinch of salt. Cover and cook for about 5 minutes. Push everything to the sides of the skillet and drop in the walnuts, mushrooms, and zucchini. Season again with salt and pepper and let those veggies hog the center of the skillet for 3ish minutes. Add the lentils, stir everything together, and continue to cook another 3 - 4 minutes. Stir in the tomato paste and continue to cook for 2 minutes. Add the wine and simmer until reduced by at least half. Pour in the passata and chik'n broth. Bring the sauce to a boil and once boiled, add the chopped spinach, bay leaves, hard cheese rind, and the 1/2 tsp. sea salt. Reduce heat to medium low and simmer the sauce uncovered for 1 1/2 - 2 hours, adding additional broth or water if needed. ​

• Stir in the butter and once melted, add the cream and let the sauce come to temp. Once bubbly and warm, taste & adjust salt if needed. Pluck out the cheese rind & bay leaves.
• Serve with your favourite noods and ENJOY!

Tortellini Skillet

Serves 3 - 4

WHAT YOU NEED

• 400g Frozen Cheese Tortellini Pasta
• Prepared 10 Vegetable Bolognese
• 8 Slices Pizza Mozzarella
• Fresh Basil
• 1/3 C + Grana Padano for grating
• Fresh Parsley

DIRECTIONS

• Preheat the oven on BROIL 500 F
• Boil the tortellini pasta according to package directions and reserve some of the pasta water. Heat desired amount of Bolognese sauce in a skillet and add the strained tortellini. Pour in some reserved pasta water to help coat the noodles. Let the noods and sauce simmer together for a couple of minutes as you stir. Stir in the 1/4 C grana padano. Remove from heat and place on to a wire cooling rack.
• Place the sliced mozz around the dish and grate some grana padano over the skillet.
• Place under the broiler until cheese is melted and lightly browned. remove from oven and sprinkle with fresh parsley.
• Serve each portion with a sprinkle of basil & / or parsley and some freshly grated grana padano. ENJOY!

HAPPY VEG