Tagliatelle

Tagliatelle with Porcini Bolognese Sauce

Tagliatelle With Porcini Bolognese Sauce

Ingredients

Makes 4 servings

• 2 tablespoons olive oil
• 1 medium onion, minced
• 1 medium carrot, minced
• 1 celery rib, minced
• 3 garlic cloves, minced
• 12 ounces fresh porcini mushrooms, lightly rinsed, patted dry and chopped
• 1/2 cup dry white wine
• 1 (28-ounce) can crushed tomatoes
• salt and freshly ground black pepper
• 1/2 cup plain unsweetened soy milk or soy creamer
• 1 pound tagliatelle or fettuccine
• 2 tablespoons minced fresh flat-leaf parsley, for garnish

Method

1. In a large saucepan, heat the oil over medium heat
2. Add the onion, carrot, celery and garlic
3. Cover and cook until tender, about 10 minutes
4. Stir in the mushrooms and the wine and simmer for 5 minutes
5. Add the tomatoes and season with salt and pepper to taste
6. Simmer, uncovered, for 15 minutes, then reduce heat to low and stir in the soy milk
7. Remove from heat and keep warm while you cook the pasta
8. In a large pot of boiling salted water, cook the pasta over medium-high heat, stirring occasionally, until al dente, about 10 minutes
9. Drain well and transfer to a large serving bowl
10. Add the sauce and toss gently to combine
11. Sprinkle with parsley and serve immediately