Oodles of mushrooms, shiitakes in particular, give this sauce a thick, rich meatiness you would never expect in a vegetarian recipe. Add layers of aromatic vegetables and a splash of wine and you’ve got a pot full of delicious that tastes as good piled over noodles as it does right from the spoon.
Rather not? Or need to save time? You can also use a food processor. Simply process in batches until chopped into roughly the same size as those on the plate above. Voila.
Choose your favourite noodle to accompany the finished product. These mini lasagna noodles are all sorts of satisfying. I also love the idea of serving them over a lentil or chickpea pasta, which are made entirely of the ground beans. Finally, a vegan pasta dish that doesn’t shortchange the protein. Alternatively, top with loads and loads of delicious protein rich cheese. Because cheese.
Don’t forget to pour yourself a glass of red and cuddle up with a blanket in front of the fire while eating it. Or if you have kids, at the counter, standing up, with a questionably dirty fork and a side of the leftovers from your kid’s plate. Either way…delicious.