Pasta definitely tops the list of my favorite foods. Add in some cheese and it’s even better. However, being the healthy person that I am, I knew that I needed to throw in something to balance the pasta and cheese. Enter vegetables!
When I was at the grocery store this weekend these beauties jumped out at me and I knew that they would be perfect in this bolognese. It’s kind of sad that you can’t see their beautiful color but they sure tasted good.
Just a quick note, I doubled the recipe so that I could freeze half for later.
Ingredients:
Inspired by Giada De Laurentiis
2 red bell peppers, chopped
8 oz cremini mushrooms, chopped
1 bunch rainbow carrots
1 onion, peeled and chopped
3 cloves garlic, chopped
3 tsp fresh thyme
3 tsp dried oregano
1 tbsp olive oil
1/2 cup vegetable broth
1/2 can tomato paste
16 oz. mascarpone cheese
1/4 cup parmesan
1/8 cup fresh mozzarella cheese, cubed
1/2 pound whole wheat pasta
Salt and pepper to taste
Directions:
- Cook pasta according to package and preheat oven to 350o
- Give the bell peppers, carrots and onion a rough chop and transfer to a food processor, along with the garlic and pulse until you have a mixture of finely grated and chunks of vegetables
- Heat the olive oil over medium heat. When the oil is hot, transfer vegetable mixture to the pan and add the thyme and oregano
- Cook vegetables until golden brown and stir in tomato paste
- Once tomato paste is combined, add vegetable broth and reduce for about 20 minutes
- Remove the pan from heat and stir in mascarpone and parmesan cheese
- Stir until both cheeses are combined
- Toss the pasta with the sauce and cubed mozzarella cheese. Spoon into individual ramekins or baking dish
- Bake until cheese is melted
As always, enjoy!
Sweet Suie 
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