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Easy Vegan Mushroom Bolognese

A must try vegan version of the classic Bolognese dish. This rich tomato sauce with the earthly cremini and shitake mushrooms creates a hearty and comforting meal and you don't miss the meat!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Servings: 4
Calories: 413kcal
Author: Rose

Equipment

  • 1 large skillet or cast iron pan
  • 1 medium sauce pot
  • small skillet
  • Food Processor

Ingredients

  • 8 oz pasta, spaghetti, fettuccine, or pappardelle
  • Himalayan salt
  • 3 tbsp extra virgin olive oil
  • 8-9 oz cremini and shitake mushrooms, roughly chopped
  • 1 onion, quartered
  • 1 carrot
  • 1 celery
  • 3 cloves garlic, minced or grated
  • 1/2 cup vegetable broth
  • 2 tbsp tomato paste
  • 1-14 oz can crushed tomatoes
  • 1/2 tsp dry oregano
  • 1 tsp dried basil
  • 1/2 tsp Himalayan salt
  • 1/4 tsp pepper
  • 1/3 cup reserve pasta water
  • 1/3 cup walnuts, chopped (optional)
  • fresh basil, parsley, oregano or thyme
  • red chili flakes

Instructions

  • Bring a medium-large pot of water to a boil, add salt and pasta. Cook until pasta is al dente. Reserve 1/3 cup of the pasta water. Drain and set aside.
  • Heat a large 12 inch skillet or cast iron Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and once warm, add mushrooms. Sauté for about 3-4 minutes, once water has evaporated and mushrooms are cooked, transfer to a bowl and set aside.
  • Add onions, cut carrots and celery to a food processor, pulse until they are finally chopped. Add to the same skillet or Dutch oven and add the remaining olive oil if needed. Sauté for 2 minutes, then add garlic, sauté for 1 minute.
  • Add vegetable broth into the skillet or Dutch oven, cook for 1 minute, then add tomato pasta and crushed tomatoes. Add oregano and basil. Season with salt and pepper. Simmer for 20 minutes. The last 5 minutes, add the 1/3 cup of reserved pasta water.
  • While the sauce to cooking, toast chopped walnuts in a small skillet over medium heat, for about 5 minutes. Long enough for them to start turning a golden colour. Add the toasted walnuts to the sauce.
  • Serve into bowls or rimmed plates and garnish with fresh herbs and few red chili flakes if desired. Enjoy!

Nutrition

Calories: 413kcal | Carbohydrates: 54g | Protein: 11g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 508mg | Potassium: 658mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2798IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 2mg