Vegan Bell Pepper Bolognese Sauce

A hearty, roasted red pepper vegan Bolognese sauce atop a pasta of your choice.

Serves: 4

Prep Time: 15 min

Cooking Time: 20 min

Total:  35 min

Ingredients

1-2 tsp. extra virgin olive oil

1 onion, diced

2 cloves garlic, pressed

1/2 zucchini, sliced
5-6 white mushrooms, sliced

1 package Yves veggie soy ground, Italian

1 jar roasted red peppers

1 red or orange bell pepper, large pieces

5-7 leaves of fresh basil
1 tbsp. balsamic vinegar (or more)
1/2 tsp. oregano

salt and pepper

choice of pasta, enough for 4 servings

Directions

1. Prepare pasta as directed on package.
2. Make the sauce by heating oil in a frying pan. Saute onions and garlic for 3-4 minutes, then add zucchini and bell peppers.  Saute for another 3-4 minutes, stirring frequently.  Add mushrooms, then crumbled veggie ground to the pan and heat for about 2 minutes.  Remove from heat.
3. Using a blender or food processor, puree roasted red peppers, sauted peppers (remove these from the frying pan), basil, oregano and vinegar.  Add a bit of olive oil if desired, and season with salt and pepper.
4. Pour red pepper sauce into the frying pan with the vegetables and heat on low. Let simmer until warm.
5. Serve over prepared pasta, accompanied with salad and garlic bread.