I may write a lot about Latin food, but in all honesty, I think Italian dishes are my favorite. I never get tired of eating a fresh plate of pasta (any shape works, although I have a soft spot for fettuccine and capellini), mixed with tons of homemade sauce, and topped with some freshly ground pepper and perhaps some basil leaves. Ahhh… heaven! What I love the most about pasta is that it's simple and versatile, and it's the perfect canvas for any flavor you may want to add to it. Fresh vegetables can shine in all their glory when chaperoning a plate of steamy al dente pasta. This past week I created a "grounding" red smoothie for my holistic wellness blog, and that inspired me to use the ingredients I had used for the juice (carrots and beets) in this dish too. The ground meat that is used to make traditional spaghetti Bolognese is red and has a very grounding energy as well, so I thought my two colorful veggies would be the perfect replacement. And as is always the case when I make vegan recipes, I added finely-chopped mushrooms to recreate the texture of meat. I really enjoyed the spice, sweetness and intense color of this dish. If you're a vegan, you will love it. If you're not, you may start wondering why you don't eat vegan food more often! Buon appetito!