Creamy Penne Bolognese With Spice N Zest

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This sauce was inspired by my teen years when a friend of ours used to make it with meat and cream, and it was super delicious.  But now here comes my version, actually modified considerably – healthier, cruelty-free and packed with contrasting flavours – it really is an amazing pasta dish.  I strongly recommend you serve this to your non-vegan friends and family if you really want to impress !  Let me know how it goes, and as always, Enjoy !  Next time I am going to incorporate some finely chopped jalapenos . . .

INGREDIENTS

3 Tbsp extra virgin olive oil

2 cups vegan ground mince/crumble or – 1 cup French puy lentils (boil separately, and then rinse, and use instead of the mince/crumble

2 to 3 cloves garlic, chopped

1 white onion, finely chopped

¾ cup dry white wine (use unsweetened grape juice if you don’t want alcohol)

2 cups vegan cream (see recipe below)

½ cup petit pois (frozen baby peas)

1 tsp coriander seeds

¼ tsp mixed herbs

salt to taste

the zest of a lemon

¼ tsp mild curry powder (this ingredient is a must)

1/8 tsp nutmeg

1/8 tsp ground aniseed

mixed pepper corns

chopped fresh flat-leaf parsley, for garnishing

VEGAN CREAM

2 cups pre-soaked cashews

2 cups (500 mL) water

Place in a high speed blender until totally smooth (I have to put in a plug for my Vitamix, which I completely swear by ! – available from here in the US, and here in the UK)

METHOD FOR THE SAUCE

  1. Start off by making your cream and refrigerate it.
  2. Heat up the oil in a saucepan on a medium setting, and fry your onion until soft. Then add the garlic and coriander seeds, and stir for a minute or two.
  3. Now add the ground crumble/mince, and stir it around for a few minutes until it’s thawed (if using precooked lentils, or TVP, simply leave for one or two minutes).  Next, add the wine, herbs, and spices, and the peas.  Lower the heat to minimum, and leave covered for 10 minutes or so – then taste for salt.
  4. Start cooking your pasta separately in the meantime.
  5. Now start adding the cream a little at a time to your sauce, stirring it in well. Leave on a low heat, then mix in the remaining cream. Within a few minutes you should have a thick, rich looking sauce.  If it’s a little too thick, add a few drizzles of wine.  Add half of the zest to the sauce, and leave the rest for garnishing.
  6. Once your pasta’s ready (not more than around 300 grams for 2 people), mix it in with your sauce,  and then garnish with parsley, the remaining zest, and peppercorns.
  7. Voila et Bon Appetit !

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All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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4 Responses to “Creamy Penne Bolognese With Spice N Zest”

  1. Angelica Says:

    This was delicious! The vegan cream actually yielded a ton, so much that when everything was blended together I had enough for 2 pounds of pasta! Not sure if that was intentional of if my results were unique. Great recipe though, thanks!

  2. Miriam Says:

    So glad you enjoyed it Angelica – it does yield quite a lot, but then again, we love our pasta creamy, and knowing it’s not dairy, well, we indulge. You may also enjoy my Pesto Cremoso at some point. I very much look forward to your future comments on my blog !

  3. David Says:

    Sooo good.

  4. Miriam Says:

    Thanks there David, glad you enjoyed it ! :)

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