Cheesecake Factory Pasta with Mushroom Bolognese
Indulge in the rich, savory flavors of Cheesecake Factory Pasta with Mushroom Bolognese—a vegetarian twist on the classic Italian favorite. This hearty dish combines al dente penne pasta with a robust, slow-simmered mushroom bolognese sauce bursting with depth from cremini mushrooms, dry red wine, and aromatic vegetables like onion, carrot, and celery. Seasoned with oregano, basil, and a hint of red pepper flakes for subtle heat, this recipe delivers a satisfying umami experience. Finished with a sprinkle of Parmesan cheese and fresh parsley, this comforting pasta is perfect for weeknight dinners or impressing guests. Ready in just one hour and ideal for four servings, it's a must-try for pasta and mushroom lovers alike!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 Garlic cloves
- 1 large Carrot
- 1 medium Celery stalk
- 12 ounces Cremini mushrooms
- 2 tablespoons Tomato paste
- 1 28-ounce can Crushed tomatoes
- 1 cup Vegetable broth
- 1 cup Dry red wine
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoons Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 pound Penne pasta
- 0.5 cup Parmesan cheese
- 2 tablespoons Fresh parsley
Instructions
Heat olive oil in a large skillet over medium heat.
Finely chop the onion, garlic, carrot, and celery. Add them to the skillet and sauté for 5-7 minutes until softened.
Thinly slice the cremini mushrooms and add them to the skillet. Cook for 5 more minutes until the mushrooms release their liquid and begin to brown.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Add the crushed tomatoes, vegetable broth, and red wine to the skillet. Mix well.
Season with dried oregano, dried basil, red pepper flakes, salt, and black pepper. Bring the sauce to a simmer.
Reduce the heat to low and let the sauce simmer for 30 minutes, stirring occasionally, until thickened.
While the sauce is simmering, cook the penne pasta according to the package instructions. Drain and set aside.
Stir half of the Parmesan cheese into the mushroom bolognese sauce and mix well.
Serve the pasta topped with generous portions of the mushroom bolognese sauce.
Garnish with remaining Parmesan cheese and fresh parsley. Serve immediately.
Nutrition Facts
Calories |
2724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3440 mg | 150% | |
| Total Carbohydrate | 431.5 g | 157% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 46.9 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 813 mg | 63% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 5720 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
