This Pappardelle Mushroom Bolognese recipe is an excerpt from Chloé Crane-Leroux and Trudy Crane’s new cookbook, The Artful Way to Plant-Based Cooking.
Vegan Pappardelle Mushroom Bolognese: The Perfect Dish For a Date Night
This easy, delicious recipe is perfect for a date night. The joy of cooking with your partner or friend while chatting and preparing the meal makes it even more special. When Trudy and her partner first met, he would always cook a version of this meal. It’s a foolproof dish that adds an extra touch of magic to time well spent.
Ingredients You’ll Need
- Fresh & Canned Vegetables: cremini mushrooms, Swiss brown mushrooms, yellow onion, garlic, carrot, celery, sun-dried tomatoes, canned crushed tomatoes,
- Condiments: extra-virgin olive oil, kosher salt, freshly ground black pepper, tomato paste, vegan parmesan.
- Fresh & Dried Herbs: bay leaves, fresh rosemary, fresh Italian parsley leaves
- Pasta: fresh vegan lasagna sheets.
How to Make this Pappardelle Mushroom Bolognese Dish
Roast the Mushrooms
Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper. Place the cremini and Swiss mushrooms on the prepared sheet pan, drizzle with 2 tablespoons (30 mL) olive oil, and season with salt and pepper. Roast in the oven for 25 minutes. Remove the roasted mushrooms from the oven and allow to cool slightly.
Sautée the Vegetables
While the mushrooms are roasting, heat the remaining 2 tablespoons (30 mL) olive oil in a large saucepan. When it starts to shimmer, add the onion and garlic and cook, stirring, until the onion becomes translucent, about 3 minutes. Add the carrot, celery, tomato paste, sun-dried tomatoes, bay leaves, and rosemary and cook, stirring frequently, for 10 minutes.
Add the Roasted Mushrooms, Crushed tomatoes, and Seasonings
Finely chop the roasted mushrooms, add to the pan along with the crushed tomatoes, and season to taste with salt and pepper. Stir well, reduce the heat to medium-low, and simmer until all the liquid has been absorbed, about 45 minutes. Remove the bay leaves and rosemary sprig before serving.
Cook the Pasta & Serve
Meanwhile, bring a medium pot of water to a boil. Cook the pasta per the package directions until al dente. Drain and sprinkle with a little olive oil. Serve with the mushroom Bolognese, parmesan, and a sprinkle of parsley.
about the Authors
Chloé Crane-Leroux is a New York City-based food and lifestyle photographer, content creator, and recipe developer with a decade of professional experience. Her work has been featured in renowned publications like The New York Times, Forbes, and more.
Originally from Montreal, Chloé pursued her studies at the prestigious Parsons School of Design in New York City with a BFA in photography. Her creativity extends to engaging videos and captivating visuals, earning her collaborations with luxury brands like Chanel, Dior, and lifestyle brands such as J. Crew and Anthropologie.
Chloé’s passion for plant-based cuisine invites people to savor nature’s bounty while making eco-conscious choices. Her culinary artistry elevates plant-based cooking, making each meal an artistic experience. She lives in New York City.
Trudy Crane is a ceramic artist who has established herself under the brand name lookslikewhite, a reflection of her minimalist aesthetic which has been featured in publications such as House and Home, House Beautiful, Martha Stewart Weddings, and many others.
She has also worked collaboratively with companies like Food52, creating bespoke collections that add a touch of artisanal craftsmanship to the culinary world. Beyond her ceramics, Trudy is an active mature model in the industry. She promotes diversity and encourages a pro-age attitude in an industry often preoccupied with youth.
In addition to her creative pursuits, Trudy extends her passion for a conscious lifestyle into her role as a vegan cookbook author. Together, Trudy and her daughter, Chloé Crane-Leroux craft recipes that not only delight the taste buds but also speak to the beauty of the table and the world around us. She lives in Montreal, Canada.
About the Cookbook
A unique collection of plant-based recipes from the mother-and-daughter duo who were inspired by the simple beauty and delicious meals throughout their travels.
Throughout European countries like Spain, France, and Italy, cooking with fresh, local ingredients is a way of life. That’s where this mother-and-daughter duo found inspiration during their travels to write their book in the richness of food, the beauty of architecture, and the wonder of luscious landscapes. But…authors Trudy and Chloé are plant-based.
The Artful Way to Plant-Based Cooking isn’t just a healthy collection of recipes that leave you feeling hungry like so many others.
It’s a cookbook that offers flavorful dishes for every meal and every moment of the day, from appetizers like Vibrant Beet and Pistachio Hummus; date-night dishes such as Pappardelle Mushroom Bolognese; main dishes, like the Ricotta and Squash Galette, perfect for entertaining; and desserts like Strawberry and Cream Cake or Decadent Double Dark Chocolate Cookies.
These 80 recipes are not only good for you—they’re good for the planet, too! The love this mother and daughter have for each other—and for sharing vegan food with others—shines through in their recipes and is sure to be a joy for everyone.
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Pappardelle Mushroom Bolognese
Ingredients
- 1 1/2 cups cremini mushrooms stems removed
- 1 1/2 cups Swiss brown mushrooms stems removed
- 4 tablespoons extra-virgin olive oil divided, plus more for the pasta
- 1 pinch kosher salt or to taste
- 1 pinch freshly ground black pepper or to taste
- 1 medium yellow onion finely chopped
- 2 cloves garlic finely chopped
- 1/2 large carrot finely chopped
- 1/2 stalk celery finely chopped
- 2 tablespoons tomato paste
- 4 sun-dried tomatoes finely chopped
- 2 bay leaves
- 1 fresh rosemary sprig
- 14.5 oz canned crushed tomatoes
- 4 fresh vegan lasagna sheets cut into 1 1/2-inch strips
- 2 tablespoons vegan parmesan for garnish
- 3 tablespoons fresh Italian parsley leaves finely chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Place the cremini and Swiss mushrooms on the prepared sheet pan, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Roast in the oven for 25 minutes. Remove the roasted mushrooms from the oven and allow to cool slightly.
- While the mushrooms are roasting, heat the remaining 2 tablespoons olive oil in a large saucepan. When it starts to shimmer, add the onion and garlic and cook, stirring, until the onion becomes translucent, about 3 minutes. Add the carrot, celery, tomato paste, sun-dried tomatoes, bay leaves, and rosemary and cook, stirring frequently, for 10 minutes.
- Finely chop the roasted mushrooms, add to the pan along with the crushed tomatoes, and season to taste with salt and pepper. Stir well, reduce the heat to medium-low, and simmer until all the liquid has been absorbed, about 45 minutes. Remove the bay leaves and rosemary sprig before serving.
- Meanwhile, bring a medium pot of water to a boil. Cook the pasta per the package directions until al dente. Drain and sprinkle with a little olive oil. Serve with the mushroom Bolognese, parmesan, and a sprinkle of parsley.
Equipment
Excerpted from The Artful Way to Plant-Based Cooking by Chloé Crane-Leroux and Trudy Crane. Copyright © 2024 by Chloé Crane-Leroux and Trudy Crane. Reprinted by permission of Simon Element, an imprint of Simon & Schuster, LLC.
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