Why You’ll Love This Recipe

This Mushroom Bolognese is a perfect combination of flavors and textures. The mushrooms provide a meaty texture and rich flavor that mimics the traditional bolognese sauce. It’s a healthier, lighter alternative to the classic recipe while still being satisfying. Whether you’re a vegetarian, vegan, or just looking for a meatless meal, this dish is a delicious and hearty option. The sauce pairs beautifully with pasta, but can also be enjoyed with other grains or over roasted vegetables.

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
2 cups mushrooms, finely chopped (button mushrooms or cremini work well)
1 carrot, grated
1 celery stalk, finely chopped
1 can (14.5 oz) crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1/2 cup red wine (optional)
1/4 cup vegetable broth (or more, as needed)
1 tablespoon soy sauce or tamari (for added umami, optional)
Fresh basil or parsley, for garnish
Cooked pasta of your choice (spaghetti, penne, or fettuccine work great)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and garlic, and sauté until softened and translucent, about 4-5 minutes.
Add the chopped mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.
Stir in the grated carrot and chopped celery, cooking for an additional 3-4 minutes.
Add the tomato paste, crushed tomatoes, oregano, basil, salt, and pepper. Stir well to combine.
Pour in the red wine (if using) and vegetable broth, then bring to a simmer. Let the sauce cook for 15-20 minutes, stirring occasionally, until thickened. If the sauce becomes too thick, add more vegetable broth or water as needed.
Stir in the soy sauce or tamari for extra umami flavor (optional).
Serve the mushroom bolognese sauce over your cooked pasta. Garnish with fresh basil or parsley, and enjoy!

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Vegan Option: This recipe is already vegan-friendly if you omit any cheese garnish and ensure you use a plant-based pasta.
Gluten-Free: For a gluten-free version, use gluten-free pasta. There are many great alternatives made from rice, quinoa, or corn.
Add More Veggies: Feel free to add more vegetables to the sauce, such as zucchini, bell peppers, or spinach, to increase the nutritional value and flavor.
Spicy: Add a pinch of red pepper flakes or some chili paste to give your bolognese a little kick.
Meat Option: If you’re craving meat, you can add ground beef or turkey. Simply brown the meat before adding the vegetables.

Storage/Reheating

Storage: Leftover Mushroom Bolognese can be stored in an airtight container in the refrigerator for up to 4 days.
Freezing: The sauce freezes well. Place it in a freezer-safe container, and it can be frozen for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat.
Reheating: To reheat, simply warm the sauce in a skillet over low heat, adding a little vegetable broth or water to loosen it if necessary. You can also reheat in the microwave.

FAQs

1. Can I use a different type of mushroom for this recipe?

Yes! While cremini and button mushrooms are ideal for this recipe, you can use other varieties such as shiitake or portobello for different textures and flavors.

2. Is the red wine necessary for the Mushroom Bolognese?

The red wine adds depth and richness to the sauce, but it is optional. If you prefer not to use wine, you can substitute with vegetable broth or a splash of balsamic vinegar.

3. Can I make this Mushroom Bolognese ahead of time?

Yes! This sauce can be made a day in advance and stored in the fridge. The flavors will actually deepen and improve overnight.

4. Can I make this recipe in a slow cooker?

Yes! After sautéing the onions, garlic, and mushrooms, you can transfer all ingredients to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, then serve.

5. What pasta goes best with Mushroom Bolognese?

Any pasta works well with this sauce. Popular choices include spaghetti, fettuccine, penne, or rigatoni, but you can use any variety you prefer.

6. Can I freeze Mushroom Bolognese?

Yes, you can freeze the sauce for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container.

7. Can I add cheese to this recipe?

Yes! A sprinkle of grated Parmesan or a dairy-free alternative can enhance the flavor of this dish, especially if you like cheese with your pasta.

8. How do I make the sauce thicker?

If you prefer a thicker sauce, let it simmer longer or add a little tomato paste to boost its consistency.

9. Can I add meat to this Mushroom Bolognese?

Yes! You can easily add ground meat, such as beef or turkey, for a more traditional bolognese. Simply brown the meat before adding the vegetables.

10. How can I make this dish spicier?

If you like spicy food, add a pinch of red pepper flakes or a dash of chili powder to the sauce for extra heat.

Conclusion

This Mushroom Bolognese is a versatile, delicious, and satisfying dish perfect for any night of the week. Whether you’re looking for a plant-based meal or just something a bit lighter than the classic bolognese, this recipe delivers on flavor without compromising on comfort. With simple ingredients and easy directions, it’s sure to become a go-to in your cooking rotation.

Mushroom Bolognese

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A comforting and savory dish, this vegan mushroom pasta brings together the earthy flavors of mushrooms with a creamy, dairy-free sauce. It’s a rich, satisfying meal that’s easy to make and perfect for any occasion.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Pasta
Method: Stovetop
Cuisine: Italian
Diet: Vegan

Instructions

Cook the pasta according to the package instructions. Drain and set aside.
While the pasta cooks, heat the olive oil in a large pan over medium heat.
Add the chopped onion and sauté until translucent, about 3 minutes.
Add the garlic and cook for an additional 1-2 minutes, being careful not to burn it.
Add the sliced mushrooms to the pan and sauté until they release their juices and become tender, about 5-7 minutes.
Pour in the vegetable broth and coconut milk, stirring to combine. Let the sauce simmer for 5 minutes until it thickens slightly.
Stir in the nutritional yeast (if using) and season with salt and pepper to taste.
Add the cooked pasta to the sauce and toss to combine, making sure the pasta is well coated.
Garnish with fresh parsley or basil, and add a squeeze of lemon juice if desired for an extra pop of flavor.
Serve immediately.

Notes

For a heartier meal, add plant-based protein such as sautéed tofu, chickpeas, or tempeh.
Add spinach, kale, or bell peppers for extra nutrients and flavor.
To make it spicier, add red pepper flakes or a dash of hot sauce.
If you prefer a different flavor, use almond or oat milk instead of coconut milk.
Leftovers can be stored for up to 3-4 days in the refrigerator.
This dish is great for meal prep and can be enjoyed as a lunch or dinner throughout the week.

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 4g
Sodium: 450mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg