Pappardelle bolognese (vegetarian)

INGREDIENTS

• 1 medium shallot, chopped

• 1 celery stalk, chopped

• 1 small carrot, peeled, chopped

• 3 tablespoons extra-virgin olive oil

• 1 packed of Beyond Meat “beef” crumbles

• Himalayan sea salt

• ⅓ cup tomato paste

• Pinch of finely grated nutmeg

• 1 cup vegetable broth

• 1 cup oat milk, I use a creamy oat milk like Oatly’s Full Fat

• 1 lb. pappardelle, I use Rustichella d'Abruzzo brand

• 2 oz. finely grated Parmesan (about ½ cup), plus more for serving

• Fresh basil

DIRECTIONS

1. Pulse shallot, celery, and carrot in a food processor until very finely chopped.

2. Heat olive oil in a large pot over medium heat. Add shallot mixture to pot and cook, stirring occasionally, until vegetables are very soft, 6–8 minutes.

3. Add beef crumbles to pot. Reduce heat to medium-low.

4. Add in your tomato sauce and dash of nutmeg, stirring occasionally, for about 5 minutes.

5. Add in veggie broth and oat milk into pot. Reduce heat to lowest setting and cook, uncovered and stirring occasionally, until some of the liquid starts to evaporate. Be patient! The liquid will evaporate. When finished, the sauce should have the texture of and look like a sloppy joe mixture. Taste sauce and adjust seasoning with salt; keep warm.

6. Cook pasta in a large pot of boiling water. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than package directions.

7. Using tongs, transfer pasta to pot with sauce. Add 1 cup pasta cooking liquid (if needed) and ½ cup Parmesan.

8. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.

9. Transfer pasta to a platter and top with more Parmesan. Add fresh basil to garnish.