Known as a “hunter” style meal, this Italian classic is typically made using chicken or rabbit, but our rustic take serves up vegetables as the star. A mix of veggies and wine simmer together to create layers of flavour that become a perfect pair with pasta. We’ve intentionally used an array of vegetables to offer lots of textures and tastes with each bite, but if you’re not particularly fond of one veggie, omit and replace with what you love.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 2 to 4
3 Tbsp extra virgin olive oil
1 lb mixed mushrooms (cremini, shiitake, button), sliced
1 yellow onion, diced
3 garlic cloves, minced
1 red pepper, sliced into strips
1 celery stalk, diced
1 carrot, diced
1 zucchini, sliced into semi-circles
1 Tbsp capers
1/2 tsp dried oregano
1/4 tsp red chili flakes (optional)
1/2 tsp sea salt
1 15-oz can diced tomatoes
1 cup vegetable broth
1/2 cup dry white wine
1/2 cup fresh basil, roughly chopped, for serving
2 to 3 cups pasta of choice, cooked
1. Place a pot or deep skillet over medium heat and coat the pan with olive oil.
2. Add mushrooms and allow them to cook for 10 minutes, so they’ll release their moisture and begin to brown.
3. Add onion, garlic, red pepper, celery, carrot, zucchini, capers, oregano, chili flakes, sea salt and pepper and allow to cook for 7 minutes.
4. Pour in the diced tomatoes, vegetable broth and white wine. Cover the pot, bring to a boil and simmer for 30 minutes.
Looking for tastier veggie-filled dinners? Try our All-Time Best Vegetarian Recipes.