Pasta Bolognese with Pepita Parmesan

Pasta Bolognese

with Pepita Parmesan

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dinner

This Italian inspired dish has an international twist. The vegetables used are a classic French mirepoix; carrots, celery, and onions. The vegetable trio cooks up into a hearty bolognese and pepitas, or pumpkin seeds, add crunch as a delicious savory “parmesan” topping.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
820
FAT
30g
CARBOHYDRATES
113g
PROTEIN
44g

MAIN INGREDIENTS

  1. 1 onion
  2. 8 oz carrots
  3. 3 garlic cloves
  4. 5 oz celery
  5. 2 tbsp tomato paste
  6. 1 can crushed tomatoes
  7. 1 box Banza shells
  8. 1 lemon
  9. ¼ cup pepitas
  10. 1 tbsp nutritional yeast
  11. ½ tsp dried oregano
  12. 2 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. **Processed and packaged in a facility that packages wheat, peanuts, tree nuts & soy.

TOOLS

  • Large pot
  • Large skillet
  • Food processor

INSTRUCTIONS

1
Prep the vegetables
Rinse and dry the produce. Place a large pot of salted water on to boil. Peel and halve the onion. Peel the carrots. Peel 3 garlic cloves. Cut the onion, carrot, and celery into big chunks and place in a food processor with the garlic. Pulse, stopping to scrape the sides once or twice, until the vegetables are well chopped and even, but not puréed.
2
Start the bolognese
Place a large skillet over medium-high heat with 2 tbsp olive oil. Once hot, add the vegetables and cook, stirring frequently until they begin to soften, about 2 to 3 minutes. Add the tomato paste and cook, stirring frequently until the mixture darkens slightly; 4 to 5 minutes. Add the crushed tomatoes, lower heat and simmer, stirring occasionally until the sauce thickens, about 8 to 12 minutes.
3
Cook the pasta
Add the Banza shells to the large pot of boiling water and stir. Cook until al dente, about 7 to 9 minutes. When the pasta is ready, reserve 1 cup of the cooking water. Drain the pasta, and return to the large pot.
4
Prepare the parmesan
Rinse, dry and zest the lemon. In a food processor, combine the the pepitas, nutritional yeast, ¼ tsp of salt, and a pinch of pepper. Pulse to a coarse meal, transfer to a small bowl, and stir in dried oregano and 1 tsp lemon zest.
5
Finish the bolognese
Season the bolognese with salt and pepper. Add the Banza shells and half of the reserved pasta water to the skillet. Bring pasta to a simmer, taste, and season with salt and pepper if necessary.
6
Serve
To serve, divide the pasta bolognese between large plates or bowls. Top with pepita parmesan and a pinch of remaining lemon zest.