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Red Wine & Mushroom Pasta


  • Author: Liv B
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4-6 servings 1x

Description

Red wine and mushroom pasta, quick to make and incredibly rich in tomato and mushroom flavour!


Scale

Ingredients

  • 1 tbsp olive oil
  • 1 beyond meat burger (or about 1/2 cup vegan ground beef)
  • 1 1/2 cups finely chopped mushrooms
  • 2 cloves garlic, minced
  • 2 cups marinara sauce
  • 1/2 cup red wine
  • 2 bay leaves
  • salt and pepper to taste
  • 1 cup vegan cheese shreds
  • handful of fresh basil, shredded
  • 4 cups pasta of choice (short noodles are best)

Instructions

  1. In a large pot on high heat, boil the pasta according to package directions. Just before draining, set aside 1/2 cup of pasta water for later. Drain and set aside.
  2. Meanwhile, in a medium/large pot, add oil, vegan beef, mushrooms and garlic and cook about 5 minutes until beef and mushrooms are browned.
  3. Add the marinara sauce, red wine, pasta water, bay leaves and a sprinkle of salt and pepper. Cover and bring to a simmer over medium heat for 10 minutes, stirring occasionally to make sure it doesn’t stick.
  4. Remove the lid and let simmer 5 minutes until thickened slightly. Add the vegan cheese and stir until melted. Add the cooked pasta and fresh basil and stir to combine. Serve.

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