Vegetarian Pasta Bolognese

 

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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.

Ingredients

  • 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

Directions Serves 4

  1. 1. Using a small pot on medium heat, add the butter and cream and let it reduce by half.
  2. 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.
  3. Cook the pasta in boiling water with salt. Remove the pasta and strain when it has al dente texture.
  4. Mix the pasta with the sauce, stir well, and serve. Garnish with Parmesan cheese and fresh chopped parsley.

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