Weekend delight | Cook up a batch of vegan Bolognese for comfort food bliss

Finely chop the mushrooms and onion.

Sprinkle in oregano (1 tablespoon).

Add a jar of tomato passata.

Finely chop 3 small carrots and 2 celery sticks.

Slice 4-5 cloves of garlic thinly.

Heat olive oil in a pan and fry the onions, celery, and carrots.

Add garlic and salt, stir, and cook for about 5 minutes.

Add the mushrooms and oregano, and reduce until mushrooms wilt.

Pour in the tomato passata and add a touch of water if too concentrated.

In boiling salted water, cook the tagliatelle pasta.

Transfer the pasta to a pan and add a ladle of pasta water to help the sauce stick.

Combine the sauce with the pasta and serve with a sprinkle of coriander and vegan parmesan cheese.

Equipment Needed

Spice Level:

Dietary