Family friendly Main Italian

Linguine with porcini and vegetable bolognese

Name: Linguine with porcini and vegetable bolognese for meat-free Monday
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: /italian
Ingredients: 15g dried porcini mushrooms; 500g linguine; 2 carrots, roughly chopped; 1 onion, roughly chopped; 2 celery stalks, roughly chopped; 1 red capsicum, roughly chopped; 150g Swiss brown mushrooms, roughly chopped; 2 garlic cloves, roughly chopped; 1/4 cup (60ml) olive oil; 1 tablespoon chopped thyme leaves; 1 tablespoon chopped oregano leaves, plus extra whole leaves to serve; 2 tablespoons sundried tomato pesto; 1/2 cup (125ml) red wine; 1 cup (250ml) Vegetable Liquid Stock; 1/2 cup (125g) mascarpone; Grated parmesan or vegetarian hard cheese, to serve

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15m

Linguine with porcini and vegetable bolognese

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by Valli Little

delicious. team

Oct 02, 2015

This vegetarian pasta recipe by Valli Little was inspired by Italian American chef Giada de Laurentiis. It's perfect for meat-free Mondays.

15g dried porcini mushrooms
500g linguine
2 carrots, roughly chopped
1 onion, roughly chopped
2 celery stalks, roughly chopped
1 red capsicum, roughly chopped
150g Swiss brown mushrooms, roughly chopped
2 garlic cloves, roughly chopped
1/4 cup (60ml) olive oil
1 tablespoon chopped thyme leaves
1 tablespoon chopped oregano leaves, plus extra whole leaves to serve
2 tablespoons sundried tomato pesto
1/2 cup (125ml) red wine
1 cup (250ml) Massel Vegetable Liquid Stock
1/2 cup (125g) mascarpone
Grated parmesan or vegetarian hard cheese, to serve

Method

1.

Soak porcini in 1/2 cup (125ml) boiling water for 10 minutes. Drain, reserving the liquid, and roughly chop.
2.

Cook linguine in a large saucepan of boiling, salted water according to the packet instructions.
3.

Meanwhile, whiz carrot, onion, celery, capsicum, Swiss brown mushrooms and garlic in a food processor to finely chop.
4.

Heat the oil in a large saucepan over medium-high heat and add the finely chopped vegetables. Cook, stirring, for 3-4 minutes until softened. Add the herbs, pesto and drained porcini, then cook, stirring, for 1 minute or until fragrant.
5.

Add the wine, stock and reserved porcini liquid. Reduce heat to low and simmer for 2 minutes or until warm. Stir through the mascarpone and season.
6.

Drain the linguine, reserving a little of the cooking water, and return to saucepan. Gently toss the bolognese with the pasta, adding the reserved water, if needed. Serve with parmesan and oregano leaves.