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Vegetarian Bourguignon With Pasta

By chef Gulasch

A vegetarian and considerably quicker version of Bourguignon that combines pasta rice (such as orzo or tarhonya) with a mixture of mushrooms and root vegetables in red wine.

29 min
Easy

6 min prep · 23 min cook

Vegetarian Bourguignon With Pasta
399 kcal · per serving
Protein 14g Carbs 77g Fat 1g
Ingredients

What you will need

6 items · serves 1
  • Champignons 100 g
  • Pasta Rice 80 g
  • Red Wine 80 ml
  • Carrot 75 g
  • Onion 0.5 pcs
  • Tomato Paste 1 tsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

10 steps · 23 min cook

  1. Prepare Your Ingredients. Prepare all ingredients and bring water to a boil for the pasta 🍝✨

  2. Chop the Onion. Chop the onion into thin strips

  3. Chop the Carrot. Chop the carrot into slices

  4. Chop the Mushrooms. Chop the mushrooms into slices

  5. Sauté the Onion. Sauté the onion in a pan over medium heat for approximately 3–4 minutes until translucent

  6. Add the Carrot. Add the carrot and sauté over medium heat for approximately 3–4 minutes until slightly softened

  7. Add the Mushrooms. Add the mushrooms and sauté over medium heat for approximately 4–5 minutes until softened and beginning to turn golden

  8. Add Tomato Paste. Add tomato paste and briefly sauté for approximately 1–2 minutes, then deglaze with red wine and cook over higher heat for approximately 8–10 minutes until the wine reduces to a thicker sauce

  9. Cook the Tarhonya. Cook the tarhonya in boiling salted water according to package directions for approximately 7 minutes, then drain

  10. Serve. Serve and enjoy the dish 🍝🍽️✨

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