Pumpkin Pasta With Vegan Bolognese Sauce! Italian-Brazilian Recipe

Tortei is a recipe enjoyed in the south of Brazil developed by the Italian immigrants and it’s a single dish comfort food that has all you need to feel loved, just as if you are having a hug in a bowl... Brazilian mamas from the south - where I’m from - make "Tortei" usually on Sundays while they reunite the whole family and that’s how we were raised there and for this reason I wanted to bring this special recipe recipe for you guys and I hope you enjoy it!

Pumpkin Pasta With Vegan Bolognese Sauce! Italian-Brazilian Recipe

Ingredients:
300 g pumpkin
100 g breadcrumbs
2 teaspoons fresh sage leaves, minced or dry powdered sage, 1/3 teaspoon
Nutmeg, salt and pepper to taste
1 1/2 teaspoon brown sugar
1 tablespoon minced fresh parsley
1/2 cup vegan parmesan cheese or 1 1/2 tablespoons nutritional yeast

200 g "00" flour + enough to flour dusting the countertop
Room temp water
1/2 teaspoon salt
1 tablespoon olive oil
A pinch of turmeric or yellow food coloring

Olive oil (about 2 tablespoons) plus 2 tablespoons
1/3 cup mirepoix
2 garlic cloves, minced or pureed
400 g of vegan ground beef of your choice
500 g tomato sauce
Soy sauce to taste or salt
Black pepper to taste

Preparation:
Preheat the oven to 180°C and when it is hot enough add the pumpkin and allow it to roast for about 45 minutes or until soft
Meanwhile, make the pasta dough by adding the flour, the salt, and the food colouring into a bowl and mix to combine; then add the room temperature water little by little until you obtain a firm and yet a little bit moist dough.
Remove the pumpkin from the oven remove the seeds scrape the pumpkin meat with a spoon and place it in a bowl then add breadcrumbs, nutritional yeast or vegan Parmesan cheese, the minced fresh parsley, the fresh sage or powdered sage and the brown sugar and mix the combine. Reserve.
Dust a clean and dry surface with a little bit of flour, placed the dough and need it for about 15 to 20 minutes until the door becomes flexible and very elastic
Add a little bit more flour to the surface if necessary then with the help of a rolling pin and stretch the dough forming a sort of a rectangle measuring about 20 x 35 cm
If the dough springs back while stretching it allow you to rest for 10 minutes so the gluten relaxes and you’re able to work with it easier
Add and spread the pumpkin filing to the stretched dough leaving about 2 to 3 cm on each board then carefully roll it lengthwise
Place the role into a dry and clean tea towel tie up the ends and carefully place it in the boiling water
Lower the boiling water to medium and allow the tortei to simmer for about 45 minutes
Keep a kettle of boiling water ready at all times because you’re going to need to fill the water pot about two or three times during the cooking process because the dough is supposed to be submerged in order uniform cook
While the torte is prepare the Bolognese sauce
Add olive oil to a pot when hot at the mirepoix and cook it for about 3 to 4 minutes in medium low heat add garlic cook it for about 40 seconds then add the vegan meat of your choice add salt or soy sauce and black pepper Esther for about three minutes then add a little bit more of olive oil And cook it until you see the meat gets a little bit more darker in color
At this point, you can add the tomato sauce season it if you think it’s necessary and cook it for about five minutes
When Tori is done cooking, remove it from the water place it in a dry and clean surface, slice it and place it in a serving dish
Reheat the vegan Bolognese sauce if necessary, place it on top of the sliced tortei, sprinkle vegan Parmesan cheese or nutritional yeast and some extra fresh parsley on top and serve it right away while it is warm.

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❤️ My nutritional yeast substitute recipe:    • THAT SIMPLE 3 INGREDIENTS NUTRITIONAL YEAS...  

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