Vegetarian Pasta Bolognese
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Vegetarian Pasta Bolognese{{/title}}
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If you thought Bolognese was just for carnivores, think again. Featuring our sous-vide vegan chili, this vegetarian spin on an Italian classic will become a Sunday dinner staple.
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- 1 Pouch of Vegan Chili (Cuisine Solutions)
- 12 Ounces of Pappardelle Pasta, Cooked
- 1 tsp. of Garlic Powder
- 1 tsp. of Onion Powder
- ½ Cup of Cream
- 1 Ounce of Butter
- 1 Tbsp. of Shredded Parmesan Cheese
- 2 tsp. of Parsley, Chopped
- Salt and Pepper to taste
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- 1. Using a small pot on medium heat, add the butter and cream and let it reduce by half.
- Mix in the onion powder and garlic powder. Add the full pouch of chili and mix well. Adjust the seasonings with salt and pepper and put aside.
- Cook the pasta in boiling water with salt. Remove the pasta and strain when it has al dente texture.
- Mix the pasta with the sauce, stir well, and serve. Garnish with Parmesan cheese and fresh chopped parsley. {{/steps}}
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Serves 4
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