Craving a hearty and delicious vegetarian meal that satisfies like its meaty counterpart? Our Mushroom Bolognese Spaghetti, brimming with rich flavors and wholesome ingredients, is the perfect dish to delight your taste buds and warm your soul.
Ingredients:
For the Mushroom Bolognese:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 500 grams (about 1 pound) mixed mushrooms (such as cremini, shiitake, and portobello), finely chopped. I prefer portobello.
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup tomato paste
- 1 cup red wine (optional; can substitute with vegetable broth)
- 2 cans (14.5 ounces each) crushed tomatoes
- 1 cup vegetable broth
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For the Spaghetti:
- 400 grams (about 14 ounces) spaghetti (or your favorite pasta)
- Salt for pasta water
- Grated Parmesan or vegan Parmesan (optional, for serving)
How To Make Mushroom Bolognese Spaghetti
1. Prepare the Vegetables
First, wash and chop all your vegetables. Dice the onion, carrots, and celery into small, even pieces. Mince the garlic finely. Clean the mushrooms with a damp paper towel, then chop them finely. This ensures they blend well into the sauce and mimic the texture of ground meat.
2. Sauté the Aromatics
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5–7 minutes until the vegetables soften and the onions become translucent. Stir frequently to avoid burning.
3. Add Garlic and Mushrooms
Once the vegetables have softened, add the minced garlic. Stir and cook for about 1 minute until fragrant. Then, add the chopped mushrooms. Increase the heat to medium-high. Cook the mushrooms for about 10 minutes, stirring occasionally, until they release their moisture and become browned.
4. Season the Mixture
Sprinkle in the dried thyme, oregano, basil, and red pepper flakes (if using). Stir well to combine. Let the spices cook for another 2 minutes to release their flavors into the mushroom mixture.
5. Incorporate Tomato Paste and Wine
Push the mushroom mixture to one side of the pan. Add the tomato paste to the cleared area and let it cook for 2 minutes, stirring occasionally. This caramelizes the paste, enhancing its sweetness. Then, pour in the red wine, if using, and deglaze the pan by scraping up any browned bits stuck to the bottom. Let the wine simmer for about 5 minutes until it reduces by half. If you prefer not to use wine, simply substitute it with vegetable broth.
6. Add Tomatoes and Broth
Pour in the crushed tomatoes and vegetable broth. Stir to combine everything thoroughly. Add the bay leaves and bring the sauce to a gentle simmer. Reduce the heat to low and let the sauce cook for about 30 minutes. Stir occasionally to prevent sticking and ensure even cooking. This slow simmering process melds all the flavors together, creating a rich and hearty sauce.
7. Cook the Spaghetti
While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Usually, this takes about 8–10 minutes. Drain the pasta, reserving a cup of the pasta water, and set aside.
8. Finalize the Sauce
Once the sauce has thickened and the flavors have melded, remove the bay leaves. Taste and adjust the seasoning with salt and pepper as needed. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
9. Combine and Serve
Add the cooked spaghetti to the mushroom bolognese sauce. Toss well to ensure the pasta is thoroughly coated with the sauce. If the mixture seems too dry, add a bit more of the reserved pasta water.
10. Garnish and Enjoy
Serve the mushroom bolognese spaghetti hot, garnished with freshly chopped parsley and a sprinkle of grated Parmesan or vegan Parmesan if desired. Pair this hearty dish with a side salad or garlic bread for a complete meal.
Tips for the Perfect Mushroom Bolognese
- Mushroom Variety: Using a mix of mushrooms adds depth to the sauce. Cremini, shiitake, and portobello mushrooms work well due to their meaty texture and rich flavor.
- Finely Chopped Vegetables: Dicing the vegetables finely ensures a uniform texture and helps them blend seamlessly into the sauce.
- Deglazing the Pan: Don’t skip the step of deglazing with wine or broth. It lifts the flavorful bits stuck to the pan, enriching the sauce.
- Slow Simmering: Allowing the sauce to simmer slowly deepens the flavors and achieves the desired consistency.
- Pasta Water: Adding reserved pasta water to the sauce helps the sauce adhere better to the pasta due to its starchy content.
Variations:
- Gluten-Free: Use gluten-free spaghetti or your preferred gluten-free pasta.
- Vegan: The base recipe is already vegan. Simply omit the Parmesan or use a vegan alternative.
- Extra Veggies: Add diced zucchini, bell peppers, or spinach for an extra nutritional boost.
- Protein Boost: For added protein, incorporate lentils or crumbled tofu into the sauce.
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of water or vegetable broth if the sauce has thickened too much.
Conclusion
Mushroom bolognese spaghetti offers a satisfying, flavorful, and wholesome meal that even meat lovers will enjoy. This vegetarian version of the classic Italian dish delivers all the comfort of traditional bolognese, thanks to the rich, umami-packed mushrooms and perfectly balanced herbs and spices. Give this recipe a try, and it may become a new favorite in your household.
