Pappardelle Vegetarian Bolognese

Pappardelle Vegetarian Bolognese


  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 bell pepper, seeded and diced
  • 2 shallots, sliced
  • 2 tbsp olive oil
  • 1 cup shiitake mushrooms, cleaned and diced
  • 2 tsp
  • 1 tsp
  • 1 tsp
  • 1/2 cup dry red wine
  • 1 (24-ounce) jar Tomato Basil Sauce
  • 1 (16-ounce) package dried pappardelle pasta
  • 2 cup Parmesan cheese, divided
  • Salt and pepper, to taste


  1. Cook pappardelle as directed on package.

  2. In a large skillet place oil, carrots, celery, bell peppers and shallots and sauté on medium high heat until tender, approximately 10 minutes. Add shiitake mushrooms and cook until tender, approximately 5 minutes. Add red wine, rosemary, tarragon and thyme, and reduce for approximately 5 minutes.

  3. Add one jar of Victoria® Tomato Basil Sauce and stir until heated through. Add Parmesan cheese and stir to combine.

  4. Add cooked pasta to sauce pan and toss to combine. Serve hot, sprinkled with more cheese, if desired.