Pasta with Vegetable "Bolognese"

1. 1

   Soak the mushrooms in 1 cup hot water, 5 minutes.

2. 2

   Strain through a paper towel-lined sieve, reserving the liquid.

3. 3

   Rinse the mushrooms.

4. 4

   Bring a large pot of salted water to a boil.

5. 5

   Add the tortellini and cook as the label directs.

6. 6

   Reserve 1 cup cooking water, then drain.

7. 7

   Meanwhile, pulse the mushrooms, carrots, celery, onion and thyme in a food processor until finely chopped.

8. 8

   Heat 4 tablespoons butter in a large Dutch oven or pot over medium-high heat.

9. 9

   Add the vegetables, season with salt and pepper and cook, stirring, until they start browning, about 4 minutes.

10. 10

    Add the wine and the reserved mushroom liquid; bring to a simmer, scraping up the browned bits.

11. 11

    Cook until reduced by half, about 3 minutes.

12. 12

    Add the tomatoes to the pot and cook, stirring, until the sauce thickens, about 10 minutes.

13. 13

    Add the basil, the remaining 2 tablespoons butter and the tortellini.

14. 14

    Toss to coat, adding the reserved pasta water as needed to loosen.

15. 15

    Photograph by Christopher Testani

* Per serving · 4 servings · Values may vary.