Chef Beth’s rich tomato-based veggie pasta sauce is so flavorful, you’ll never miss the meat! Meatless Monday pasta night, anyone?
- 1 lb Melina’s Linguini pasta
- 1-quart Vegetable Bolognese Sauce
- Parmesan Cheese
Boil a large pot of water and cook pasta per packet instructions. While pasta is cooking, heat defrosted Bolognese in a large sauté pan. It is a thick sauce so be careful not to over reduce. If it gets too thick, thin with a bit of water or vegetable stock. When pasta has reached al dente texture, strain and add directly into Bolognese sauce, stir to coat and combine sauce with pasta.
Serve immediately with a generous shaving of parmesan cheese on top.