Vegan Zucchini Bolognese with Penne
Start the pasta water boiling now. Salt with a good T (Tablespoon) or 2 of Seasalt.
1 28 oz tin Italian Tomatoes, chopped
1/2 jar of plain Tomato sauce or Passata
or if you do choose not to use the 1/2 jar, use 1 T Tomato Paste
1 Onion diced
2-3 cloves Garlic
1 medium Zucchini, sliced
8 Button Mushrooms, sliced
1 package Vegan Soy, mince (Italian flavour, optional)
1/2 T Basil, dry
1/2 T Oregano, dry
2 T -1/4 c Olive Oil
1/4 c Water
1/2 T Chili Flakes (Optional)
Grated Parmesan (Optional)
In a large skillet, heat 2 T of the Olive Oil. Sautee the Onions 2 minutes until soft. Add the Mushrooms. Spread out so you can give room to brown. If they are crowded, they will only steam. 2-3 minutes. Add the Zucchini and sautee for another 2 minutes.
Add the Soy Mince. It will be in one big block so break it up with a wooden spoon and spread out. Add the Garlic. Add some water to loosen up the Soy. It will absorb it and make it softer. Add more oil as needed.
The Pasta should take about 10 minutes. Add the pasta directly to the Sauce. In this case, drain in a colander first and shake. Normally, I'd lift the pasta directly into the sauce but in the case of a Bolognese, I like the sauce to be clingy so the extra water will thin it out too much.
We had a Treana Pasa Robles Red 2006. Fruit forward nice balance with the red sauce.