Linguini | Porcini | Vegtable bolognese

This is one of my favorite vegetarian recipes. The idea came from a dutch food magazine 'Delicious'. I adjusted it a little and here's my version.

Photo from Delicious magazine (june 2013)

Start of by soaking the porcini mushrooms in some boiling water for 10-15min. Boil the linguini al dente (see package).

Chop the vegetables roughly and put in a blender. Blend until all vegatbles are finely chopped. Heat 2tbs of olive oil in a large sauce pan and add all chopped vegetables. Let them simmer for 5min before adding the herbs and pesto. Drain the soaked porcini's and chop up. Add the chopped porcini's to the sauce. 
Let everything simmer for 1 more minute.

Poor in the red wine, let it boil for a minute to get rid of the alcohol. Then add the vegetable stock. Again, let it come to a boil. Let it bubble for 5 more minutes, then add the linguini (if the sauce looks too thick add a little bit of the pasta's cooking water). Mix the pasta through the sauce and serve right away. A bit of grated parmesan finishes it off perfectly!

Enjoy!
Ine

Ingredients:
(Serves 2)

15g dried porcini mushrooms
250g linguini
2 carrots
1 onion
2 celery stalks
1 red bell pepper
150g fresh mushrooms
2tbs olive oil
1tbs fresh thyme, chopped
1tbs fresh oregano, chopped
2tbs red pesto (made with sundried tomatoes)
125ml red wine
250ml vegetable stock
parmesan cheese