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Pasta Bolognese

1 lb. cooked pasta (linguine or spaghetti works well)
1 cup Italian Ground Around (see recipe)
2 cups Simple Marinara (see recipe)
4 Tbsp. Pumpkin Seed Pesto (see recipe)
1/4 cup chopped fresh parsley

Italian Ground Around
1 cup soy bits or flakes
1 cup water
1/4 cup soy sauce
2 Tbsp. olive oil
1/2 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. garlic powder
1/4 tsp. onion powder

Simple Marinara
1/4 cup olive oil
1/2 cup finely chopped onion
3 garlic cloves, sliced
28-oz. can chopped or crushed peeled tomatoes
1/2 tsp. sea salt
1/4 tsp. black pepper
1/2 cup fresh basil chiffonade (This is a great technique for slicing delicate items, such as leafy vegetables or herbs such as basil. Basil, for example, will bruise and become black if chopped. Stack the individual leaves together. Roll them together from base to tip, then thinly slice the rolled leaves.)

Pumpkin Seed Pesto
1 cup basil leaves, lightly packed
3/4 cup olive oil
1/2 cup pumpkin seeds, raw or toasted
2 garlic cloves, chopped
1 Tbsp. sea salt
1 tsp. lemon juice

• Divide the pasta into 4 bowls and top with hot Italian Ground Around and Simple Marinara. Garnish with Pumpkin Seed Pesto and chopped fresh parsley.

Makes 4 servings

Italian Ground Around
• Place all ingredients in a saucepan and bring to a boil. Remove from flame, cover, and let sit 10 minutes.

Simple Marinara
• Heat the olive oil in a saucepan and sauté the onion and garlic until transparent and lightly browned. Add the tomatoes, salt, and pepper and let simmer 10 to 15 minutes. Remove from heat and add the basil just before serving. If you are making the sauce ahead of time, add the basil after rewarming but before serving.

Pumpkin Seed Pesto
• Purée all ingredients in a blender. The pesto will keep in a tightly covered jar in the refrigerator for up to 3 weeks.
Makes 1 cup

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