Portobello bolognese pasta

Pasta and macaroni Italian cuisine

From Anya Kassoff’s Simply Vibrant cookbook: "It’s hard to imagine a better ingredient than portobello mushrooms for making an inspired, plant-based version of Bolognese. Portobellos, big-capped and plump, have it all in terms of meatiness and earthy savoriness. To achieve more of that full-bodied flavor usually associated with the hearty pasta dish, this recipe utilizes balsamic-soaked prunes, which add a dark, rich dimension." <br /> <br />Featured in: <a href="https://food52.com/blog/21684-portobello-bolognese-pasta-recipe">The Secret Ingredient for a Next-Level Vegetarian Bolognese</a>. <br /> <br />Reprinted from Simply Vibrant by Anya Kassoff © 2018 by Anya Kassoff. Photographs © 2018 by Masha Davydova. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.