Mushroom Bolognese, Vegan Penne Rigate Mushroom Bolognese

Mushroom Bolognese, Vegan Penne Rigate Mushroom Bolognese

Easy to make Healthy Vegetarian/Vegan Penne Rigate Mushroom Ragu Bolognese Recipe. No cheese, No meat and No dairy Pasta Bolognese (Lite Recipe) for meat less mondays.

Its getting cold and rainy here in Bangalore. Pasta dinners are the perfect answer for rainy days. We love pasta dinners at home. This is the vegan makeover that is as rich and warm as the meaty classic bolognese. I wanted to make our pasta dinners healthy and I ended up with this no meat, no cheese, no cream version so one can go for guilt free seconds. This recipe is all about bringing in the various textures and aromatics. Meaty mushrooms add a rich and hearty taste to this dish. So lets go and do a “I cant believe its not meat” Ragu Bolognese.

Like Julia Child says always take a bigger pan than you think is necessary. It works like a charm every single time. You will be happy you did. Heat the pan and add in the olive oil and garlic. I run the garlic through the garlic press. Add in the finely chopped onions and salt and fry till translucent and starting to brown. I almost always add the salt with the onions.

Once the onions are done add in the meaty finely chopped mushrooms and the carrots.You can also place mushrooms and carrots in the bowl of a food processor and process until finely chopped. Let it cook for a good 10-15 minutes in medium flame until all the juices have evaporated and the mushrooms are starting to caramelize. The mushrooms should reduce down to about a quarter of its starting volume. Add in half a teaspoon each of sugar, soy sauce , pepper, chilli flakes and apple cider vinegar. Soy sauce adds that certain Je ne sais quoi. Add in the pureed skinned, De-seeded tomatoes. I just run the tomatoes in the food processor and strain. That’s my easy route to skinned De-seeded tomatoes. I just strain the tomatoes right over the pan.

Reduce the flame to low and let it simmer for a good 20 minutes. Add in the cooked Penne Rigate or any other pasta of your choice and let it finish cooking in the sauce for another couple of minutes. Remove from heat. Add in the fresh basil and serve hot. Truly delicious, healthy and awesome Meatless Mondays.

• 3 Tablespoon Extra virgin Olive Oil
• 5 cloves garlic, minced
• 1 large red onion, very finely chopped
• 1 teaspoon Coarse salt
• 2 medium carrots, very finely chopped
• 250 grams cremini/button mushroom caps, finely minced
• 1/2 teaspoon freshly ground coarse black pepper
• 1/2 teaspoon Sugar
• 1/2 teaspoon Soy Sauce
• 1/2 teaspoon Red chilli flakes (Optional)
• 1/2 teaspoon Apple cider vinegar
• 2 cups pureed tomatoes
• 250 grams pasta
• 1/4 cup julienne fresh Basil

1. Add oil to a wide skillet set over medium heat until shimmering. Add in the minced garlic, very finely chopped onions and the salt. Saute till well done and starting to brown.
2. Add the very finely chopped mushrooms and the carrots. Add in the sugar, soy sauce, apple cider vinegar, pepper and red chilli flakes if using. Cook until the moisture in the mushroom completely evaporates and the mushrooms are browned, about 15 minutes.
3. Add in the pureed tomatoes and reduce the flame to low. Check for seasoning. Let it simmer for 20 minutes.
4. Meanwhile, bring a large pot of water to a boil. Add pasta and cook until al dente. Drain and add to the pot with ragu and let it cook in the sauce for a couple of minutes.
5. Remove from heat. Add the fresh basil and serve hot.

• Author: Kannamma @kannammacooks.com
• Prep Time: 20 mins
• Cook Time: 1 hour
• Category: Vegan Pasta
• Cuisine: Italian

• 3 Tablespoon Extra virgin Olive Oil
• 5 cloves garlic, minced
• 1 large red onion, very finely chopped
• 1 teaspoon Coarse salt
• 2 medium carrots, very finely chopped
• 250 grams cremini/button mushroom caps, finely minced
• 1/2 teaspoon freshly ground coarse black pepper
• 1/2 teaspoon Sugar
• 1/2 teaspoon Soy Sauce
• 1/2 teaspoon Red chilli flakes (Optional)
• 1/2 teaspoon Apple cider vinegar
• 2 cups pureed tomatoes
• 250 grams pasta
• 1/4 cup julienne fresh Basil

1. Add oil to a wide skillet set over medium heat until shimmering. Add in the minced garlic, very finely chopped onions and the salt. Saute till well done and starting to brown.
2. Add the very finely chopped mushrooms and the carrots. Add in the sugar, soy sauce, apple cider vinegar, pepper and red chilli flakes if using. Cook until the moisture in the mushroom completely evaporates and the mushrooms are browned, about 15 minutes.
3. Add in the pureed tomatoes and reduce the flame to low. Check for seasoning. Let it simmer for 20 minutes.
4. Meanwhile, bring a large pot of water to a boil. Add pasta and cook until al dente. Drain and add to the pot with ragu and let it cook in the sauce for a couple of minutes.
5. Remove from heat. Add the fresh basil and serve hot.

• Author: Kannamma @kannammacooks.com
• Prep Time: 20 mins
• Cook Time: 1 hour
• Category: Vegan Pasta
• Cuisine: Italian

Find it online : https://www.kannammacooks.com/vegan-rigatoni-mushroom-bolognese/

South Indian Mixed Vegetable Kurma – My Dads Recipe.

My dads recipe for South Indian hotel style mixed vegetable kurma recipe with step by step photos. Mixed vegetable curry for chapati/ghee rice. Side dish.

My dad is a wonderful cook. He would cook once or twice a week for us whenever he was in town. He would make me and my brother stand near the kitchen counter and teach us how to do things in the kitchen. He was patient, never rushed anything and always willing to teach and learn. He would sit patiently for hours grinding and sharpening his knives. He does it for me even today whenever he visits me.

He believes that getting children into the kitchen at a very young age is the only way to get them interested in food. He is in his early seventies now as I write this post and he still cooks whenever he visits me. A very simple man who firmly believes that he belongs to a generation which still believes that it takes 100 Paise to make a single Rupee. I love you daddy. This recipe is a house favorite. We call it as Chapati kuruma. Its a perfect side dish for roti, poori, ghee rice or pulao. There is a lot of nostalgia going on in this recipe. Lets do my Dad’s Vegetable kurma before my eyes brings in the water works. Shall we? There is going to be some prep involved. Once done the recipe progresses quickly. Crank up the food processor/mixie as we need to make some puree/paste. We need ginger-garlic paste, cashew-khuskhus(poppy seed) paste , coconut paste and tomato puree.

Next contender – Vegetables. Just pick up whatever veggies you have in your fridge. I used the classic veggies like potatoes, peas, beans, carrot and cauliflower. A cup of each. Boil them until AL-dente and keep aside.

Now lets play with the fire. Heat oil in a wide skillet and when the oil is shimmering add the spices (cinnamon,cloves and cardamom), onions and saute until translucent. Add in the ginger garlic paste and salt and saute until you can see streaks of oil coming out of the mixture. That’s a sure sign that the garlic mixture is cooked.

Now add in the tomatoes and the spice masala. The spice masala includes turmeric, coriander powder, red chilli powder and black pepper. Reduce the flame to low and let it cook for 10 minutes. Now add the boiled veggies and cook for a couple of minutes. Now last add in the cashew-khuskhus paste and the coconut paste and cook for a mere minute or two. Don’t let it boil for long after adding these two pastes. Just a minute or two on simmer and take it off heat and garnish with cilantro/coriander leaves. Serve hot with roti or pulao.

For the Puree

• 4 Big Ripe Tomatoes
• 2 inch Ginger
• 10 Cloves Garlic
• 10 Whole Cashewnut
• 3 Tablespoon khus khus /white poppy seed
• 4 Tbs shredded coconut

Spice Masala

• 1 teaspoon Turmeric
• 1 teaspoon Red chilli powder
• 2 teaspoon Coriander powder
• 1/2 teaspoon pepper powder

Veggies

• 1 cup Potatoes diced
• 1 cup Peas
• 1 cup Cauliflower florets
• 1 cup Carrots diced
• 1 cup Beans diced

Other Ingredients

• 2 Tablespoon Oil
• 2 inch bark Cinnamon
• 3 Cloves whole
• 3 Cardamom Whole
• 2 Red Onion Chopped fine
• 1 teaspoon coarse salt
• 3 tablespoon chopped coriander leaves
• 500 ml water

1. The paste: Grind the ginger and garlic with a little water into a smooth paste and set aside. Grind the tomatoes to a smooth puree. No need to strain. Set aside. Grind the cashew and khus khus with a little water to a smooth paste and set aside. Grind the coconut with a little water to a smooth puree.
2. Boil the veggies until Al-dente. Reserve the water used for boiling.
3. In a wide saute pan, heat the oil until shimmering. Add in the cloves,cardamom and cinnamon.
4. Add in the onions and fry till translucent.
5. Add in the ginger garlic paste, salt and fry until little streaks of oil come out of the mixture.
6. Now add in the tomatoes and the spice masala mixture and let it simmer in low flame for 10 minutes.
7. Now add in the boiled veggies and the reserved water and boil for a couple of minutes.
8. Add the cashew-khus khus paste
9. Add the coconut paste
10. Boil for a mere minute after adding the above two pastes. Do not let it boil for long.
11. Remove from heat and garnish with cilantro/coriander leaves.
12. Serve hot with Chapati or Ghee rice.

• Author: kannamma @kannammacooks.com
• Prep Time: 30 mins
• Cook Time: 45 mins
• Category: Gravy
• Cuisine: South Indian