Easy Vegan Recipes with Bertolli Olive Oil

Directions:

1. Roughly chop an onion into large chunks then place onion & garlic cloves in a food processor. Pulse until onion and garlic are finely diced.
2. In a large pot over medium heat add 2 tablespoons of Bertolli Extra Virgin Olive Oil, then add onion & garlic & sauté for 4 minutes.
3. Meanwhile, add roughly chopped mushrooms to food processor & pulse until it is finely chopped. Add to onion and garlic mixture then add the roughly chopped eggplant to food processor and process until finely diced as well. Add the eggplant to the mushroom/onion mixture. Cook for 5-7 minutes. Season with salt & pepper.
4. Add 3 tablespoons tomato paste and the 1 can diced tomatoes. Mix to combine and cook for 5 minutes, add 1 1/2 tablespoons pure maple syrup, nutritional yeast. Cook for 10 minutes.
5. Bring a large pot of water to a boil then cook pasta noodles according to directions on the package.
6. Meanwhile, in a small pan over medium heat, add 1-2 tablespoons of Bertolli Extra Virgin Olive Oil and add whole cherry tomatoes. Sauté for 5 minutes and season with a pinch of salt.
7. Once the noodles are done cooking remove from boiling water & directly transfer to bolognese sauce. Add 1/4 cup of hot pasta water to bolognese sauce (helps loosen up sauce a bit). Add the cherry tomatoes & fresh herbs on top.