Cheesecake Factory Pasta with Mushroom Bolognese
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
2-3
ingredients
- 6 ounces spaghettini, cooked al dente,drained and kept warm
- 2 ounces olive oil
- 1 ounce minced carrot
- 1 ounce minced yellow onion
- 4 ounces minced mushrooms
- 1⁄2 teaspoon kosher salt or 1/2 teaspoon sea salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh thyme
- 2 ounces madeira wine
- 10 ounces marinara sauce
- 1 ounce butter
- 1 ounce parmesan cheese, freshly grated
- 2 teaspoons chopped fresh parsley
directions
- In a saute pan over medium-high heat bring olive oil to a light sizzle.
- Add the minced carrots and onions.
- Cook for 2 to 3 minutes stirring constantly.
- Add the minced mushrooms-stir well.
- Season with the salt and pepper.
- Cook until vegetables are tender-about 2 minutes.
- Add the garlic and thyme, toss well.
- Pour Maderia wine down sides of pan.
- Add the Marinara Sauce, stir well.
- Cook until sauce is heated through.
- Add the butter-stir quickly to incorporate.
- Add cooked pasta to pan-do not toss.
- Sprinkle with 1/2 the parmesan cheese.
- Toss or stir well.
- Place on a serving platter-sprinkle with remaining cheese, aprinkly parsley evenly over pasta.
- Serve Immediately.
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Reviews
-
Very good vegetarian pasta. We liked it more than the real thing, even though we are true carnivores. I used 4oz penne per head (two of us) and we ended up having just a little left over. To the vegetables I added 1 oz celery as well, as it usually is part of bolognese that I know. Also, I happened to have some porcini mushroom stock cubes and added one in. Very flavorful and healthy!
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois