A small amount of turkey sausage adds a spicy, savory note to this plant- powered pasta sauce. Shredded sweet potato, parsnip, and carrot contribute sweetness, while mushrooms and tomatoes take the umami quotient over the top. Consider making a double batch of the sauce and freezing half. You’ll want to eat it again—soon!

Robin Bashinsky
Also appeared in: Health, March, 2020

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Greg DuPree

Recipe Summary

active:
30 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high. Add sausage and mushrooms, and cook, stirring often, until sausage is crumbled and browned, 7 to 8 minutes. Reduce heat to medium. Add sweet potatoes, carrots, parsnips, and onion; cover and cook, stirring occasionally, until softened, 6 to 7 minutes. Add garlic, basil, tomato paste, and crushed red pepper; cook, stirring often, until darkened, about 3 minutes.

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  • Add crushed tomatoes, salt, and pepper to Dutch oven. Cook, stirring occasionally, until sauce thickens, 10 to 15 minutes.

  • Meanwhile, cook pasta according to package directions; drain.

  • Serve Bolognese over pasta; sprinkle each serving with basil and 1 tablespoon Parmesan.

Nutrition Facts

497 calories; fat 11g; saturated fat 2g; cholesterol 20mg; fiber 16g; protein 22g; carbohydrates 85g; sugars 16g; sodium 725mg; iron 6mg; calcium 231mg.
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