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.
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
- Step 1: Prepare the Mushrooms
Cut the mushrooms into small cubes, then mince further with a knife into finer pieces for a meaty texture. - 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. - 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. - 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
