Mushroom Bolognese
Get ready to elevate pasta night with this rich and hearty Mushroom Bolognese, a plant-based twist on the Italian classic. Packed with umami from finely chopped cremini mushrooms and a splash of soy sauce, this sauce delivers all the depth and savoriness of traditional Bolognese without any meat. It starts with a flavorful mirepoix of onion, carrot, and celery, simmered with garlic, tomato paste, and crushed tomatoes, creating a velvety base. A hint of dried oregano and thyme, along with a bay leaf, adds an aromatic touch that's perfect alongside your favorite pasta. Ready in just under an hour, this recipe is ideal for weeknight dinners or weekend gatherings. Garnish with fresh parsley and Parmesan for a comforting, wholesome dish that's sure to please vegetarians and meat-lovers alike. Perfect for those seeking a hearty vegan pasta sauce or mushroom-based recipes for their next meal.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 Yellow onion, finely diced
- 1 Carrot, finely diced
- 1 Celery stalk, finely diced
- 3 Garlic cloves, minced
- 16 ounces Cremini mushrooms, finely chopped
- 2 tablespoons Tomato paste
- 1 15-ounce can Crushed tomatoes
- 1 cup Vegetable broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 tablespoon Soy sauce or tamari
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Pasta of choice
- 2 tablespoons Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped mushrooms to the pan and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Push the vegetables to one side of the pan and add the tomato paste to the other side. Allow the paste to cook for 1-2 minutes to deepen its flavor, then stir everything together.
Pour in the crushed tomatoes, vegetable broth, dried oregano, thyme, and bay leaf. Stir to combine.
Add the soy sauce, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low.
Cover the pan and let the mushroom Bolognese cook gently for about 20 minutes, stirring occasionally.
While the sauce is simmering, cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.
Discard the bay leaf from the Bolognese sauce and taste for seasoning, adjusting if necessary.
If the sauce is too thick, stir in a splash of reserved pasta water to reach the desired consistency.
Toss the cooked pasta with the sauce or serve the sauce spooned over individual portions of pasta.
Garnish with fresh parsley and grated Parmesan cheese if desired. Serve warm.
Nutrition Facts
Calories |
1153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 4250 mg | 185% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 42.4 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 348 mg | 27% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4667 mg | 99% | |
*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.
