Whole wheat pasta with a “meaty” tomato sauce, zucchini, olives, grated CT Parmesan, and basil.
Short history: The oldest recorded recipe for Bolognese sauce is from 1891 by Pellegrino Artusi, and is thought to have derived from the mid 1800’s, when he spent a considerable amount of time in Bologna, especially because of the variants of language that he used in his recipe. With this meal from The Vegan Taste, you will have a great source of folic acid, potassium, folate, vitamins C, E, & K, and more!
Reheating Instructions: Warm in a pan over medium for 2 to 3 minutes, or microwave* on high for 2 minutes.
“Super tasty! The toppings were really good.” – Brenna To. from Chandler
“Love your pastas! This had everything & the sauce was delicious” – Mindy Ca. from Scottsdale
“Couldn’t have been any better. Loved everything about it.” – Chris Fe. from Glendale