Mushroom Bolognese Pasta

Mushroom Bolognese Pasta is a flavorful and hearty Italian dish that features finely chopped mushrooms simmered in a rich tomato sauce. The mushrooms provide a meaty texture and depth of flavor, making this dish a satisfying vegetarian alternative to traditional Bolognese. Easy to prepare, it’s perfect for weeknight dinners or meal prep.

Ingredients

• 1 lb mushrooms

• 3 tbsp olive oil

• 1 medium onion, finely diced

• 4 garlic cloves, minced

• 14.5 oz (1 can) tomato sauce

• ½ tsp salt

• ½ tsp black pepper

• 1 tsp oregano

• ¼ tsp red pepper flakes (optional, for heat)

• 1 lb pasta (your favorite type)

• Fresh parsley for garnish

Instructions

1. Prepare the Mushrooms:

   Cut the mushrooms into small cubes, then mince further with a knife into smaller pieces for a fine, meaty texture.

2. Sauté the Aromatics:

   In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for about 5 minutes until translucent.
   Stir in the garlic and mushrooms, cooking for 10–15 minutes until the liquid from the mushrooms evaporates and they begin to brown.

3. Make the Bolognese Sauce:

   Add tomato sauce, oregano, salt, pepper, and red pepper flakes to the mushrooms. Stir well and simmer for 10 minutes.
   Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.

4. Combine Pasta and Sauce:

   Scoop about ½ cup of the pasta cooking water and stir into the mushroom sauce to achieve a smooth consistency.
   Drain the pasta and toss it with the Mushroom Bolognese sauce. Mix well and garnish with fresh parsley before serving.

Storage and Make-Ahead Tips

• Refrigerator: Store sauce in an airtight container for up to 4 days. Flavors intensify as it sits.

• Freezer: Place sauce in a freezer-safe container or ziplock bag (leave room for expansion) for up to 3 months.

• Make-Ahead: The sauce can be made in advance, but cook pasta fresh when serving to prevent it from becoming mushy. Reheat sauce over low heat, stirring occasionally, then combine with freshly cooked pasta.

Nutrition (Per Serving)

Calories: 393 kcal
Carbohydrates: 66 g
Protein: 14 g
Fat: 9 g
Saturated Fat: 1 g
Sodium: 531 mg
Potassium: 681 mg
Fiber: 5 g
Sugar: 7 g
Vitamin A: 372 IU
Vitamin C: 8 mg
Calcium: 50 mg
Iron: 3 mg

Conclusion

This Mushroom Bolognese Pasta is a satisfying, rich, and savory vegetarian dish that captures all the flavor of a classic Bolognese. The mushrooms provide a hearty, meaty texture, while the tomato sauce and spices create a comforting, aromatic meal. Perfect for weeknight dinners, meal prep, or serving to friends and family, it’s a dish that’s both simple and delicious.

Mushroom Bolognese Pasta

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• Author: Chef Sophia
• Total Time: 35–40 minutes
• Yield: 4–6 servings

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Description

This Mushroom Bolognese Pasta is a hearty and flavorful vegetarian Italian dish perfect for weeknight dinners or meal prep. Finely chopped mushrooms simmered in a rich tomato sauce create a meaty texture and savory depth, making it a satisfying alternative to traditional Bolognese. Easy, comforting, and nutrient-packed, this pasta is sure to become a family favorite.

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Ingredients

1 lb mushrooms

3 tbsp olive oil

1 medium onion, finely diced

4 garlic cloves, minced

14.5 oz (1 can) tomato sauce

½ tsp salt

½ tsp black pepper

1 tsp oregano

¼ tsp red pepper flakes (optional, for heat)

1 lb pasta (your favorite type)

Fresh parsley for garnish

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Instructions

1. Step 1: Prepare the Mushrooms
   Cut the mushrooms into small cubes, then mince further with a knife into finer pieces for a meaty texture.
2. Step 2: Sauté Aromatics
   In a large skillet, heat olive oil over medium heat. Add diced onion and cook 5 minutes until translucent. Stir in garlic and mushrooms, cooking 10–15 minutes until the liquid evaporates and mushrooms begin to brown.
3. Step 3: Make the Bolognese Sauce
   Add tomato sauce, oregano, salt, pepper, and red pepper flakes. Stir well and simmer for 10 minutes. Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
4. Step 4: Combine Pasta and Sauce
   Scoop about ½ cup of pasta cooking water and stir into the mushroom sauce for a smooth consistency. Drain pasta and toss with Mushroom Bolognese sauce. Mix well and garnish with fresh parsley before serving.

Notes

• Make it vegan: Ensure pasta contains no eggs.
• Add extra veggies: Carrots, bell peppers, or spinach can be incorporated.
• Meal prep: Sauce keeps in the fridge 4 days or frozen up to 3 months. Reheat gently and combine with freshly cooked pasta.
• Spice it up: Increase red pepper flakes for a mild kick.

• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Category: beef
• Cuisine: Italian