Vegan alla Genovese

  • Prep Time 15 min
  • Cook Time 15 min
  • Servings 8

Ingredients

  • 2box (16oz) Bentilia10 ziti pasta
  • 1 tbsp. Olive oil
  • 1 cup Mushrooms, sliced
  • ½ cup Celery, diced
  • ½ Carrot, diced
  • 1 tbsp. Tomato paste
  • 1 Bay leaf
  • 2/3 cup White wine
  • 2 Yellow onions, sliced
  • 1 Red onion, sliced
  • 2 tbsp. Parmesan cheese, grated
  • 1 tbsp. Fresh marjoram leaves, chopped
  • 1 Pinch cayenne pepper
  • 1 tsp. Salt
  • 1 tsp. Pepper

Instructions

  1. Heat oil in a large pot, add mushrooms and cook 5-6 minutes. Remove cooked mushrooms and set aside;
  2. Reduce heat to medium-high. Add celery, carrots, cooked mushrooms, salt and pepper. Cook and stir about 5 minutes.
  3. Add tomato paste, bay leaf and white wine. Cook and stir 2-3 minutes;
  4. Add sliced onions. Reduce heat to medium. Cover pot and cook 30 minutes without stirring;
  5. After 30 minutes, stir, cover and cook another 30 minutes. If the sauce reduces too much, add vegetable broth or water.
  6. Meanwhile, bring a large pot of salted water to a boil. Add the Ziti and cook 8-9 minutes as you would your regular pasta.
  7. Add the pasta to the sauce, toss and serve.