Mushroom & Lentil ‘Bolognese’ with Chickpea Pasta
Italian Bolognese is made with ground meats and milk. This vegetarian version substitutes mushrooms for the meat and yogurt for the milk, to maintain the sauce’s traditional hardiness coupled with silkiness. We add depth and complexity—not to mention protein and iron—with lentils, nutritional yeast and Bragg Liquid Aminos. Nashville-based Alfresco Pasta supplies our gluten-free pasta, made with chickpea flour.