Get ready to revolutionize your dinner routine with the most incredible Meatless Mushroom Bolognese that will have even the most dedicated carnivores begging for seconds! This plant-based twist on the classic Italian sauce transforms humble mushrooms into a rich, hearty, and incredibly satisfying meal that proves vegetarian cooking can be just as delicious and comforting as traditional recipes. With deep, umami flavors and a texture that mimics traditional bolognese, this dish is about to become your new favorite go-to comfort food.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups mushrooms, chopped
- 1 carrot, diced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 pound spaghetti or pasta of choice
- Fresh basil for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onions and sauté until they become translucent and slightly golden, about 4-5 minutes.
- Add minced garlic and diced carrots to the skillet. Cook for an additional 2-3 minutes, stirring frequently to prevent burning.
- Increase heat to medium-high and add chopped mushrooms. Cook mushrooms until they release their moisture and begin to brown, approximately 6-7 minutes.
- Pour in crushed tomatoes, then sprinkle dried oregano, salt, and pepper. Stir to combine all ingredients thoroughly.
- Reduce heat to low and let the sauce simmer, uncovered, for 15-20 minutes. This allows the flavors to meld and the sauce to thicken.
- While the sauce simmers, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
- Drain pasta, reserving 1/4 cup of pasta water in case the sauce needs thinning.
- Combine cooked pasta with mushroom bolognese sauce, tossing gently to coat evenly.
- Serve hot, garnished with fresh basil leaves. Optional: sprinkle with grated Parmesan cheese if desired.
Tips
- Choose the Right Mushrooms: Use a mix of mushroom varieties like cremini, shiitake, or portobello for maximum flavor complexity and meaty texture.
- Don't Rush the Sautéing: Allow mushrooms to release their moisture and brown properly. This concentrates their flavor and creates a more meat-like consistency.
- Season Generously: Mushrooms absorb flavor, so don't be shy with herbs and seasonings. The dried oregano is crucial, but feel free to experiment with additional herbs like thyme or rosemary.
- Save Some Pasta Water: The starchy water helps bind the sauce to the pasta and can help adjust the sauce's consistency if needed.
- For Extra Depth: Consider adding a splash of red wine or a tablespoon of tomato paste when sautéing the vegetables to enhance the sauce's richness.
- Make it Ahead: This sauce actually tastes even better the next day, so don't hesitate to make it in advance for meal prep or busy weeknights.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 12g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
