Vegetable Bolognese

Ingredients:

• 1/2 oz dried porcini mushrooms
• 1 1/4 cup of hot water
• 1/2 a small bag of baby carrots, roughly chopped
• 1 white onion, peeled and roughly chopped
• 1 green bell pepper, seeded and roughly chopped
• 4 garlic cloves, peeled, smashed and chopped
• 1 tbsp extra virgin olive oil
• 1 tsp dried thyme
• 1 tsp Italian seasoning
• 1/2 tsp dried oregano
• 1 tsp crushed red pepper flakes
• Salt, to taste
• 1/2 tsp freshly ground black pepper
• 8 oz assorted mushrooms (I used shiitake, bella and oyster), stemmed and roughly chopped
• 3 tbsp tomato paste
• 1/2 cup red wine
• 1 small container (8 oz) mascarpone cheese
• 1 lb whole wheat penne rigate
• 1/4 cup parmesan, shredded
• 1/4 cup fresh parsley, chopped

Steps:
1. Heat the 1 1/4 cups of water in the microwave. Put the dried porcini mushrooms in it and let them reconstitute for a few minutes.
2. Start boiling the pasta water and cook the pasta according to the directions on the box.
3. In the meanwhile, heat the olive oil in a large pan. Add the carrots, bell peppers, onions and garlic and saute them for a few minutes over medium high heat.
4. When the onions change color, add thyme, oregano, Italian seasoning, salt and pepper. Cookuntil the vegetables are tender.
5. Drain the porcini mushrooms, but reserve the water they were soaked in.
6. Add the porcini and other types of mushrooms into the pan with the veggies.
7. Add the tomato paste and stir it to mix it in.
8. Add the mushroom water and the red wine and stir.
9. Let the liquids come to a boil and then let them simmer until the liquids have reduced by half.
10. Add the mascarpone cheese and mix it in.
11. Add the pasta and about a 1/4 cup of the reserved pasta liquid.
12. Mix it all and then top with parmesan and fresh parsley.