ZENB Rotini with Vegan Mixed Mushroom Bolognese

Vegan, gluten-free, and low-calorie, this version of Bolognese is the perfect plant-based swap for the traditional version. Using lots of mushrooms, ZENB Rotini Pasta, and your favorite no sugar added jarred tomato sauce, this recipe delivers on flavor while providing a good source of fiber.

• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, finely chopped
• 8 ounces button mushrooms, finely chopped
• 8 ounces shiitake mushrooms, stemmed, finely chopped
• 1/2 teaspoon each kosher salt & ground black pepper
• 1 large yellow onion, finely chopped
• 2 medium carrots, finely chopped
• 2 stalks celery, finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 2 cups no sugar added jarred tomato sauce
• 1 teaspoon dried oregano
• 12 ounces ZENB Rotini Pasta made from 100% Yellow Peas, uncooked

INSTRUCTIONS

1.

Heat oil in a large heavy bottom pot on medium-high heat. Add mushrooms, salt & pepper. Cook 20 minutes stirring frequently, until browned. Add onions, carrots, celery and red pepper; cook 8-10 minutes until vegetables are softened.

2.

Stir in sauce and oregano. Cook 6-8 minutes while scraping brown bits from bottom of pan. Reduce heat to low. Simmer 30 minutes, stirring occasionally, until sauce is slightly thickened.

3.

Meanwhile, cook pasta as directed on package; drain. Add pasta to sauce; mix gently until well combined.