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Veggie bolognese with soy crumbles and mushrooms

7
Points®
Total Time
57 min
Prep
15 min
Cook
22 min
Serves
4
Difficulty
Easy
A mixture of dried porcini mushrooms and fresh cremini mushrooms gives this vegetarian penne deep, rich flavor while keeping it meatless. The sauce also features carrots, onions, garlic, and jarred marinara to cut down on the prep time. When buying fresh mushrooms, look for firm, fresh-smelling mushrooms without any signs of drying or shriveling. You should wipe them clean with a damp paper towel or mushroom brush before slicing. Also, soy crumbles are a tasty meat substitute and are very convenient to keep in the freezer. If you like, however, you can substitute a different protein like diced smoked tofu if you don't happen to have any on hand.

Ingredients

Uncooked penne pasta

8 oz, brown rice variety

Dried porcini mushrooms

½ oz

Water

¾ cup(s), boiling

Olive oil

1 tsp

Cremini mushroom

¼ pound(s), fresh, thinly sliced

Meatless soy crumbles

6 oz, frozen, thawed

Garlic

2 clove(s), finely chopped

No sugar added fat free marinara sauce

1½ cup(s)

Fresh basil

¼ cup(s), thinly sliced fresh

Instructions

  1. Cook penne according to package directions. Drain and keep warm.
  2. Meanwhile, put porcini mushrooms in glass measuring cup and pour boiling water over. Let stand until softened, about 5 minutes. Lift mushrooms from liquid and coarsely chop. Pour mushroom liquid through paper towel–lined sieve; reserve liquid.
  3. Heat oil in large nonstick saucepan over medium heat. Add cremini mushrooms and cook, stirring frequently, until softened and browned, about 6 minutes. Stir in porcini mushrooms, soy crumbles, and garlic; cook, stirring frequently, about 2 minutes. Stir in marinara sauce and reserved mushroom liquid; bring to boil. Reduce heat and simmer 5 minutes. Remove skillet from heat; stir in penne until mixed well. Sprinkle with basil.
  4. Per serving: about 1 2/3 cups.

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