This is your sign to use those veggies hanging out in the back of your fridge 🥦 Recipe for this veg-packed Sunday sauce below! Saucy Veggie Bolognese Cook Time: 35 minutes Serves: 6 people Ingredients: 7 Ingredients 1 box Banza linguine or spaghetti 2 yellow onions, roughly chopped 2 celery stalks, roughly chopped 2 large carrots, roughly chopped 8-10 cremini mushrooms, roughly chopped into .25” pieces 3 garlic cloves, roughly chopped 2 tbsp herbs (rosemary, thyme) roughly chopped 1/4 cup tomato paste 1/3 cup heavy cream Grated Parmesan cheese, for garnish Optional: 1 16oz jar of store-bought tomato sauce Directions Cook Banza: Bring a large pot of water to a boil. Add Banza and cook according to package directions. Strain, rinse and set aside. Saute vegetables: While pasta cooks, heat 1 tbsp olive oil in a large pan over medium-high heat. Add onions, celery, carrots and mushrooms and cook, stirring until softened, 8-10 minutes. Build Sauce: Add garlic, herbs and tomato paste. Cook until tomato color darkens, about 2-3 minutes. Optional: add 1-2 cups of store-bought red sauce for extra tomato flavor. Finish Sauce: Remove sauce from heat, and stir in heavy cream. Taste and season with salt and pepper as desired. Fold in the cooked Banza and gently toss to coat. Garnish with Parmesan cheese. Dig in! Tips & tricks: You can add whatever veggies you have on hand to the sauce to help minimize food waste - we added broccoli stems!