Vegan Pappardelle Bolognese by Tal Ronnen
Chef Tal Ronnen shares his plant-based twist on classic pappardelle Bolognese, made with vegan sausage, cashew cream, and handmade pasta for a hearty, comforting dish.
Keywords
- Tal Ronnen
- vegan Bolognese
- pappardelle recipe
- plant-based pasta
- vegan Italian food
- Crossroads restaurant
- cashew cream sauce
- Field Roast sausage
- vegan comfort food
- dairy-free pasta
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Ingredients
- 00 flour: for dusting
- Pasta dough or store-bought dry eggless pappardelle: 1 lb
- Semolina flour: for dusting
- Field roast Italian-style vegan sausage: 13 oz
- Extra virgin olive oil: 1/2 cup
- Earth Balance butter stick: 2 tbsp
- Carrots: 2 (finely chopped)
- Celery stalks: 2 (finely chopped)
- Garlic cloves: 2 (minced)
- Freshly grated nutmeg: 1/8 tsp
- Kosher salt and freshly ground black pepper: to taste
- Dry white wine: 1/2 cup
- Scoty's Marinara Sauce or store-bought vegan sauce: 4 cups
- Cashew cream: 1 cup
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