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Mushroom Bolognese

A vegetarian take on the classic Italian meat sauce, with flavors are so deep and complex that you won't even miss the meat. The perfect way to sneak some veggies in on pasta night! 
Prep Time10 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 234kcal
Author: Geri

Ingredients

  • 8 ounces whole-wheat or bean-based spaghetti (like Banza chickpea pasta)
  • 1/2 cup minced celery (about 2-3 small stalks)
  • 1/2 cup shredded carrots (from about 1 medium carrot)
  • 1 cup minced onion (1 small onion)
  • 2 cloves garlic, minced
  • 1 lb crimini mushrooms, cleaned
  • 2 medium portabello mushrooms, dark gills removed with a spoon
  • 1/2 cup dry red wine, like Cabernet or Merlot
  • 1/2 tsp each dried thyme, basil, and oregano
  • 1/4 tsp red pepper flakes and
  • 15 oz can tomato sauce
  • 1 cup beef stock (use veggie stock to keep it vegetarian)
  • 1 tsp Worcestershire sauce (use soy sauce instead to keep it vegetarian)
  • 1/2 cup half and half
  • 1 cup reserved pasta water
  • 1/2 cup grated parmesan cheese

Instructions

  • Over medium heat, add celery, carrots, onion, and garlic to a large skillet greased with nonstick cooking spray. Saute for about 5 minutes, or until veggies are soft but not brown.  
  • Cook pasta in salted water according to package directions. Reserve 1 cup of pasta water before you drain it. Set pasta aside.
  • While veggies cook, add crimini mushrooms to a food processor on high until finely chopped. You want them to look similar to ground meat. You may need to do this in two batches, depending on the size of your processor. 
  • Raise skillet temp to medium-high and add chopped criminis to skillet. Cook until most of the water has evaporated. 
  • While mixture cooks, chop up portabello mushrooms into 1-inch chunks. I like to make them a little bigger for added texture, but chop them how you like. Add to the skillet and saute with everything else for about 4 minutes, or until slightly softened. 
  • Add in wine and all spices. Cook until all of the liquid has evaporated into the mushroom mixture, stirring constantly--about 5-8 minutes. 
  • Once skillet is pretty dry again, add in tomato sauce, stock, and Worcestershire sauce. Simmer until reduced, about 10 minutes. 
  • Finally, add in half and half. Cook down for 2-3 minutes, then take off heat. Add in pasta along with a few splashes of reserved pasta water at a time until you reach your desired consistency. I usually end up adding 1/2- 3/4 cup of the pasta water. 
  • Taste, adjusting seasonings as needed. 

Notes

Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Serving size is 1 1/4 cups.
WW Green and Blue SmartPoints: 6 for 1 1/4 cups
WW Purple SmartPoints: 3 for 1 1/4 cups

Nutrition

Calories: 234kcal | Carbohydrates: 35g | Protein: 11g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Fiber: 1g | Sugar: 3g