RECIPES | Vegetable Ragù

Veggie lovers, rejoice! A vegetarian (or vegan!) version of a hearty Bolognese. 



4 cups mushrooms, roughly chopped (try shiitake, button, portobello, or the

cleaned mushroom of your liking)

1/4 head cauliflower (about 2 cups)

1 carrot

1 small onion, peeled

4 cloves garlic, peeled

1/4 cup olive oil

3/4 cup whole milk or dairy free milk (cashew milk works well)

6 oz tomato paste

1/4 cup olive oil

Salt & black pepper, to taste

1 Box of Pasta


1. In a food processor, pulse the mushrooms until very finely chopped. Remove and add the cauliflower, carrot, onion, and garlic and process until the same

small size.

2. In a large, heavy-bottomed pot or large sauté pan, heat the olive oil over medium heat with the mushrooms, carrots, cauliflower, onion, and garlic. Season generously with salt. Stir often, you want everything softened and lightly browned - about 10 minutes.

3. Add the tomato paste and coat everything. Add the milk and let simmer with the lid partially on for 20-40 minutes over medium low heat, stirring occasionally to keep the sauce from sticking.

4. Meanwhile, cook the pasta per the directions on the package and drain, reserve about 1 cup of the pasta water.

5. To serve, add the pasta and half of the reserved pasta water to the sauce, and toss over medium heat to coat the pasta. Serve with grated cheese and ground black pepper.