Eosinophilic Esophagitis Friendly Vegan Tagliatelle with Mushroom Ragu
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Learn more →Ingredients
4 servings
For the ragu
- 1 oz dried porcini mushrooms
- 1 cup boiling water
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 1 lb cremini mushrooms, finely chopped
- 2 tbsp tomato paste
- ½ cup vegan-certified dry red wine
- 1 can (14 oz) crushed tomatoes
- 1 cup vegetable broth
- 4 sprigs fresh thyme
- 1 bay leaf
- ½ tsp salt, plus more for pasta water
- ¼ tsp black pepper
For the pasta
- 12 oz dry tagliatelle
- ¼ cup pasta cooking water, reserved
For serving
- 2 tbsp vegan parmesan, for serving (optional)
Can be omittedvegan parmesan
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Place the dried porcini mushrooms in a small bowl and pour the boiling water over them. Let soak for 15 minutes, until softened. Lift the mushrooms out, squeeze gently, and finely chop them. Pour the soaking liquid through a fine-mesh strainer into a separate container, discarding any grit at the bottom; set the strained liquid aside.
- 2
Heat the olive oil in a large skillet or wide sauté pan over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
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