1 Ib. Organic Rigatoni (whole wheat, brown rice, semolina)
1 oz. dried porcini mushrooms, soaked in 1-1/2 cups hot water
3 stalks celery, diced fine
3 carrots
1 red pepper, seeds removed, diced
1 onion, chopped
10 oz. assorted mushrooms, chopped
3 Tbsp tomato paste
¼ cup extra virgin olive oil
½ cup cashews, soaked for 2 hours
½ cup red wine
2 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
2 Tbsp minced garlic
¼ tsp red pepper flakes (optional)
3 Tbsp tomato paste
3 Tbsp chopped fresh Italian parsley
2 tsp salt
1 tsp pepper
Instructions
Coat bottom of cast iron pan with olive oil. Sauté onions, carrots, celery for a few minutes, then add garlic and cook for 5 minutes.
Drain the porcini mushrooms (reserve the mushroom water) and dice. Add the porcini mushrooms, along with the assorted chopped mushrooms, the dried herbs, and the tomato paste and cook for 5 minutes.
De-glaze the pan with the red wine and the reserved mushroom water, and let the mixture cook down for about 10 minutes, until the liquid is reduced by half.
In a food processor, mix the drained cashews with ½ cup of fresh water. Pulse until completely smooth, scraping down sides of food processor to incorporate all of the cashews.
Add cashew mixture to the sauce. Taste and adjust salt, pepper and add the parsley.
Meanwhile, cook pasta according to directions in salted water, (al dente). Time it, so that the pasta just comes out of the water, when you are ready to mix it with the sauce. Reserve some of the pasta water to add to the Bolognese sauce if it needs to be thinned out. Garnish with parsley.
Recipe by iEatGreen at https://www.ieatgreen.com/mushroom-bolognese-with-cashew-marscapone/