Vegetable Bolognese Recipe

Place dried shiitake mushrooms in a bowl and pour hot water over. Let soak until soft and set aside.

Heat olive oil in a pan. Add carrots, onions, bell peppers, and garlic; cook until onions are translucent. Add thyme, oregano, salt, and pepper; cook for another 2 minutes.

Drain shiitake mushrooms; reserve the liquid. Chop shiitake mushrooms finely; add to pan together with the soaking liquid.

Add fresh mushrooms and tomato paste; continue cooking. Pour in red wine; bring mixture to a boil. Lower heat and simmer for 30 minutes or until liquid has reduced by half.

Add cream cheese and stir until well combined.

Add cooked pasta and toss well. Add parmesan cheese as you mix. Serve hot.