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Gluten Free Spaghetti with Mushroom Bolognese

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A thick full bodied vegan, gluten free pasta dish.

Ingredients

Scale
  • ¼ cup dried porcini mushrooms
  • 6 tablespoons extra virgin olive oil
  • 1 small onion, diced
  • 2 medium carrots, diced
  • 2 cups eggplant peeled and cut into ¼ “ dice
  • 1 lb cremini mushrooms ¼ sliced the rest cut into ¼” dice
  • 6 oz shitake mushroom, stems removed, ½ sliced the rest the cut into ¼” dice
  • 5 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon white miso
  • One 28 ounce can whole peeled organic tomatoes, crushed with their juice
  • 1 thyme sprig
  • ½ teaspoon coconut sugar
  • Celtic sea salt
  • Fresh pepper
  • 2 tablespoons chopped parsley
  • 8 ounces gluten free spaghetti (Andean Dream Quinoa Pasta)

Instructions

  1. In a small bowl cover the porcini with 1 cup boiling water; soak until softened about 30 minutes. Finely chop the porcini. Let the sand settle on the bottom, carefully pour off and reserve ½ cup of the soaking liquid.
  2. In a large cast iron pot, heat 2 Tb of the olive oil. Add onion and carrots and cook over medium-low heat until lightly browned, about 8 minutes.
  3. Add eggplant and 2 Tb olive oil. Raise the heat to medium and cook stirring occasionally until softened, about 8 minutes.
  4. Stir in the cremini, shitake, chopped porcini and remaining 2 Tb olive oil. Season with salt and pepper
  5. Cook stirring occasionally until the mushrooms begin to brown 8-10 minutes.
  6. Stir in the tomato paste, miso and garlic. Stir to dissolve the miso and tomato paste. Cook for 1 minute.
  7. Add the tomatoes and their juices, thyme, sugar and reserved mushroom liquid and bring to a simmer
  8. Cover and cook over low heat, stirring occasionally, until the sauce is very thick about 1 hour.
  9. Discard the thyme sprig and season with salt and pepper.
  10. In a pot of salted boiling water, cook the spaghetti until al dente. Drain reserving ½ cup of the pasta water.
  11. Add pasta, pasta water and parsley to the sauce, toss to coat. Serve in bowls topped with cheese.

Find it online: https://eatwellenjoylife.com/gluten-free-spaghetti-with-mushroom-bolognese/