Mushroom & Beet Bolognese Pasta

A hearty and nutritious take on traditional Bolognese sauce, this Mushroom & Beet Bolognese is rich in flavor and texture. The earthiness of mushrooms complements the sweetness of beets, creating a satisfying pasta dish suitable for any occasion.

Ingredients:

• 2 cups mushrooms, finely chopped
• 1 cup grated beets
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can 14 oz crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 2 tbsp olive oil
• 8 oz pasta of choice
• Fresh parsley for garnish
• Grated vegan parmesan for topping optional

Instructions:

In a large skillet, heat olive oil over medium heat

Add onions and garlic, saut until softened

Add mushrooms and grated beets, cook until mushrooms release their liquid and beets are tender

Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper

Simmer for 15-20 minutes, until sauce thickens

Meanwhile, cook pasta according to package instructions until al dente

Drain pasta and toss with mushroom and beet Bolognese sauce

Serve hot, garnished with fresh parsley and grated vegan parmesan if desired