Vegetable Bolognese over Tortellini
Recipe type: Dinner
Cuisine: Italian
Serves: 6
A quick vegetable sauce that can be pre-made the night before and reheated. Just cook and add tortellini.
  • 1 cup dried porcini mushrooms
  • Himalayan Salt
  • 32 ounces cheese tortellini
  • 4 carrots, roughly chopped
  • 3 stalks celery, roughly chopped
  • 1 small red onion, quartered
  • 1 small zucchini, roughly chopped
  • 1 teaspoon fresh thyme
  • 2 tablespoon olive oil
  • ½ cup dry white wine
  • 1 20 ounce can peeled plum tomatoes, crushed by hand
  • 20 fresh basil leave, sliced
  • Fresh Parmesan cheese, to garnish
  1. Cook Tortellini as per package instructions and then drain. Save about 1 cup of pasta water.
  2. Soak the mushrooms in 1 cup hot water for 5 minutes. Strain and reserve the liquid.
  3. In a Food Processor, pulse the mushrooms, carrots, celery, onion, zucchini and thyme until finely chopped. Heat 2 tablespoon olive oil in large Dutch Oven or Sauce Pan over medium heat. Add the vegetables, season with salt and pepper and cook and stir until start to brown. Add the wine and the mushroom liquid. Bring to a simmer and cook for about 3 minutes.
  4. Add the tomatoes and cook and stir until thickens, about 10 minutes. Add the basil.
  5. Add tortellini and sprinkle with parmesan cheese.
Adapted from Food Network Magazine
Recipe by Dana Snook at