Veggie Bolognese


Veggie Bolognese

Saturday… the universe’s most glorious creation. No work. No scaries. Just the sheer, uninterrupted joy of chopping, simmering, wafting, seasoning, and finishing this fantastic dish. Our reco? Enjoy it all with your favorite glass of wine in (each) hand.

Cook Time: 25 minutes MINUTES

Serves: 2-4 PEOPLE



  • 1 box Banza Rotini
  • 2 large carrots, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 4 ounces mushrooms, roughly chopped 
  • 2 garlic cloves, roughly chopped 
  • 2 tbsp fresh or dried herbs (rosemary, thyme, basil, oregano), minced (plus extra for garnish) 
  • 2 tbsp tomato paste 
  • ½ cup red wine OR vegetable broth 
  • ¼ cup mascarpone 
  • Parmesan, for garnish
  1. Prepare Ingredients: Bring a large pot of water to a boil and prep all ingredients. 
  2. Saute Aromatics: Heat 2 tbsp olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add carrot, onion and mushrooms and cook until tender, 6-8 minutes. Reduce heat to medium and add garlic, herbs and tomato paste. Season with salt and pepper, and cook, stirring frequently, until tomato paste darkens, 2-3 minutes more.
  3. Simmer Sauce: Add red wine and bring sauce to a boil. Once boiling, reduce heat to low, and simmer until sauce has thickened by about half, 8-10 minutes. Taste and season with salt and pepper as desired. 
  4. Cook Banza: While sauce simmers, season boiling water generously with salt. Add Banza and cook according to package directions.
  5. Finish Sauce: Add strained Banza and mascarpone to sauce, and gently toss to coat. Divide among serving bowls, and garnish with Parmesan and extra herbs. 

If you’re not in the mood to cut anything, combine carrot, onion, mushroom and garlic in a food processor and pulse until roughly chopped.