• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hungry Healthy Happy
  • Game Day Recipes
  • About
  • Recipes
  • FREE eBook
  • Contact
  • Subscribe
menu icon
go to homepage
  • Game Day Recipes
  • About
  • Recipes
  • FREE eBook
  • Contact
  • Subscribe
  • Let's get social!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • search icon
    Homepage link
    • Game Day Recipes
    • About
    • Recipes
    • FREE eBook
    • Contact
    • Subscribe
  • Let's get social!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • ×

    Hungry Healthy Happy » Recipes » Pasta

    Mushroom Bolognese

    Published: Nov 19, 2018 · Modified: Aug 3, 2020 by Dannii · This post may contain affiliate links · 54 Comments

    2542 shares
    • 355
    Jump to Recipe
    Diet: Low Fat / Vegan

    Spaghetti Bolognese is always a family favourite, but this version uses just mushrooms instead of beef to make a vegetarian (it can even be vegan) version of a classic Italian dish. Swapping meaty dishes for vegetarian versions a few times a week can have a huge impact on your health (and environment) and because mushrooms have a real meaty texture, you won't notice the difference in this Mushroom Bolognese.

    Mushroom bolognese on a white plate with a block of parmesan cheese next to it.

    We have taken a classic Italian dish and given it a vegetarian twist that even meat eaters will love. The key to making a really good mushroom bolognese is using a selection of different mushrooms for plenty of texture.

    We went with a mixture of chestnut, shiitake, oyster and button mushrooms, but you can use any that you have available. Leftovers are delicious on a baked potato too.

    Jump to:
    • What you will need
    • Step by step
    • Why should you try it?
    • Vegetarian bolognese
    • What mushrooms to use
    • How to make it vegan
    • Can you cook this in a slow cooker?
    • FAQs
    • Extra tips
    • More mushroom recipes
    • Recipe
    • Feedback

    What you will need

    • Pasta - We used linguine, but spaghetti or tagliatelle would both work. Pasta shapes would also work, but we find long lengths better.
    • Mushrooms - If you only have one type of mushroom available that will work, but using a mix gives a lot more texture to the dish.
    • Tomatoes - A good quality can of tomatoes is a must as cheaper ones can be quite watery.
    • Vegetables - A great dish to sneak some hidden veggies in. We used onion, garlic, carrot, celery and leek.
    • Herbs - We used Basil and oregano. Fresh basil is best and remember to chop roughly, rather than tear the leaves. Dried oregano is fine.
    • Balsamic vinegar - Brings everything together with a nice rounded flavour.
    • Tomato puree (paste) - To thicken the sauce.
    • Oil - A good quality olive oil to cook the vegetables in. Vegetable oil is also a good choice.
    • Seasoning - Try to use a good quality rock salt and black pepper.
    A bowl of mushrooms, a bowl of tomatoes, linguini, leek, celery, carrots, basil and sauces on a marbled surface.

    Step by step

    One: Add the pasta to a pan of boiled water and simmer for 12 minutes.

    A saucepan with cooked spaghetti.

    Two: Put the oil in a pan and heat gently. Fry the onions, carrots, celery, garlic and leek and gently cook for 4-5 minutes.

    onions, carrots, celery, garlic and leek in a large silver pan.

    Three: Add the mushrooms and cook for a further 3 minutes

    onions, carrots, celery, garlic, leek and sliced mushrooms in a large silver pan.

    Four: Add the chopped tomatoes, salt and pepper, tomato puree, balsamic vinegar, oregano and fresh basil and stir well.

    Cooked vegetables, chopped tomatoes, herbs and spices in a large silver pan.

    Five: Simmer for 5 minutes (10 is best, but it is cooked after 5).

    mushroom bolognese cooking in a large silver pan.

    Six: Serve on top of drained pasta. Top with Parmesan and chopped basil.

    A white plate with mushroom bolognese and spaghetti.

    Why should you try it?

    • A delicious way to eat mushrooms
    • An easy vegetarian swap
    • Kids love it
    • Easy to bulk out with more veggies

    Vegetarian bolognese

    There are lots of way to make a vegetarian bolognese, such as using a soya mince substitute, or using lentils, but using mushrooms is our favourite way because they have such a meaty texture. Mushrooms are always our go-to when trying to eat more meat free meals.

    You really won't miss the meat in this, as there is so much flavour from the tomatoes, herbs and vegetables and of course a sprinkling of cheese on top goes a long way!

    Mushroom bolognese on a plate, topped with parmesan shavings and chopped basil.

    What mushrooms to use

    Ragu is traditional a meat based dish that is rich in flavour, and we have recreated that using mushrooms instead of meat. It still has the onion, celery and carrot base, but more tomatoes to add some extra flavour.

    To make this dish really stand out, we use lots of different mushrooms to add different textures. We use a mixture of chestnut, shiitake, oyster and button mushrooms and we cut them different ways too. Some of the mushrooms are finely diced, others are sliced, some in chunks and others shredded.

    It gives the mushroom ragu a wonderful mix of textures, making this a hearty and comforting dish.

    How to make it vegan

    The great thing about this mushroom bolognese is that it vegan. Cheese is kind of a must when it comes it pasta dishes, but you can get some great vegan cheese now, so pile some of that on top.

    Can you cook this in a slow cooker?

    If you don't want to stand over a hob watching this bubble away, then you can put it all in the slow cooker at 4. Cook it on high for about 2 hours and it will let the sauce good low and slow and really intensify the flavour.

    You just need to then cook the pasta when you are ready to eat.

    Pasta bolognese on a blue rimmed plate with parmesan and cheese knife.

    FAQs

    How to store mushroom bolognese

    If you manage to save any leftovers from this, then they will keep in an air tight container in the fridge for 2 days.

    Can I reheat mushroom bolognese?

    You can reheat it on the hob (stove top) or in the microwave and then serve on top of spaghetti or rice. It is also really good on top of a crispy baked potato with lots of cheese.

    Extra tips

    • To give this dish plenty of texture, use as many different mushrooms as you can find. We used chestnut, button, shittake and oyster.
    • Chop all the mushrooms different ways to add more texture. We chopped, shredded and left the little ones whole.
    • You could add some extra protein to this dish by adding some lentils when you put the tomatoes in.

    More mushroom recipes

    • Mushroom Stroganoff
    • Garlic Mushroom Quesadillas
    • Easy Mushroom Curry
    • Creamy Mushroom Pasta

    If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!
    Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

    Don't forget to rate the recipe ↓

    Recipe

    A white plate with mushroom bolognese and spaghetti

    Mushroom Bolognese

    Spaghetti Bolognese is always a family favourite, but this mushroom bolognese is a vegetarian version of the classic Italian dish.
    the words low fat in a white circle.
    Low Fat
    An illustration of a v-shaped plant in a pot.
    Vegan
    4.79 from 57 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Main Course
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Allergens:
    An illustration of a bunch of celery.
    Celery
    An illustration of two ears of wheat.
    Gluten
    An illustration of a wine glass.
    Sulphites
    Servings: 2 people
    Calories: 540kcal
    Prevent your screen from going dark

    Ingredients

    UK Metric Measures - US Customary Measures
    • 1 tablespoon Olive oil
    • 1 Onion - small; diced
    • 2 Carrots - diced
    • 2 Garlic clove - crushed
    • 1 rib Celery - diced
    • 1 Leek - thinly sliced
    • 400 g Mixed mushrooms - half grated, half sliced
    • 400 g Chopped tomatoes - canned
    • 1 pinch Sea salt and black pepper
    • 2 tablespoon Tomato puree
    • 2 tablespoon Balsamic vinegar
    • 0.5 cup Fresh basil - chopped
    • 2 tablespoon Dried oregano
    • 140 g Linguine or Spaghetti
    • Parmesan - to serve

    Instructions

    • Add the pasta to a pan of boiled water and simmer for 12 minutes.
    • Put the oil in a pan and heat gently. Fry the onions, carrots, celery, garlic and leek and gently cook for 4-5 minutes.
    • Add the mushrooms and cook for a further 3 minutes.
    • Add the chopped tomatoes, salt and pepper, tomato puree, balsamic vinegar, oregano and fresh basil and stir well. Simmer for 5 minutes.
    • Drain the pasta and dived between bowls and then spoon the mushroom bolognese on top. Serve with a sprinkling of parmesan and extra basil.

    Notes

    • To give this dish plenty of texture, use as many different mushrooms as you can find. We used chestnut, button, shittake and oyster.
    • Chop all the mushrooms different ways to add more texture. We chopped, shredded and left the little ones whole.
    • You could add some extra protein to this dish by adding some lentils when you put the tomatoes in.

    Nutritional Information

    Serving: 1portion | Calories: 540kcal | Carbohydrates: 100g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Sodium: 387mg | Potassium: 1716mg | Fiber: 15g | Sugar: 22g | Vitamin A: 11740IU | Vitamin C: 36mg | Calcium: 240mg | Iron: 7.3mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

    You'll love these too...

    • Chicken Pesto Pasta
    • Cauliflower Mac and Cheese
    • Leftover Turkey Pasta
    • Blue Cheese Pasta

    Reader Interactions

    Comments

    1. Steve Andrews

      January 16, 2020 at 9:15 am

      5 stars
      So Good!! Am cutting down on meat I eat and actually prefer this to the usual beef recipe I use and much healthier. Really quick to make too. Next time I will reduce the amount of balsamic slightly. Apart from that it was pretty damn perfect!

      Reply
      • Dannii

        January 16, 2020 at 3:20 pm

        So glad you enjoyed it. Thanks for sharing :)

        Reply
    2. Claes Nina

      March 08, 2019 at 12:22 pm

      5 stars
      Yesterday, I tried to make the mushroom bolognese and I absolutely loved it!
      I think it’s nice to have an alternative for the classic bolognese. The flavour of the mushrooms combined with the tomatoes and the spices is fantastic. Even though there’s no meat in it, it still has a meaty look. It’s a perfect blend between vegetables and herbs. Healthy and not difficult to make, the perfect pasta in my opinion. I'll definitely make it again, but can I use ravioli instead of spaghetti? Thank you for introducing me to this recipe!

      Reply
    3. Sherri

      November 24, 2018 at 4:00 pm

      5 stars
      I love mushrooms and I love this idea of making a bolognese with them! This is so flavorful and healthy! A perfect nutrient-dense dinner that is also comforting and hearty! :)

      Reply
    4. Sharon Chen

      November 20, 2018 at 3:11 pm

      5 stars
      Love this vegetarian pasta recipe! Looks so delicious!

      Reply
    5. Jill

      November 20, 2018 at 2:51 pm

      5 stars
      This sauce actually manages to look "meaty"! I've not tried a vegetarian bolognese so I will have to give it a go!

      Reply
    6. Mary Bostow

      November 20, 2018 at 1:04 pm

      5 stars
      I LOVE Italian food. This Mushroom Bolognese looks super easy and full of ingredients my family loves. Looking forward to trying soon.

      Reply
    7. Corina Blum

      November 20, 2018 at 1:01 pm

      5 stars
      This sounds absolutely delicious and looks meaty but without the meat! I wish my kids would eat mushrooms as I would cook a lot more recipes with them if they did.

      Reply
    8. Maria

      November 20, 2018 at 12:48 pm

      5 stars
      It really is amazing how much you can do with mushrooms! This dish looks great.

      Reply
    9. Kelly Anthony

      November 19, 2018 at 8:57 pm

      5 stars
      This looks like the perfect alternative to the classic bolognese for meatless Mondays. Your pictures really highlight your dish well.

      Reply
    10. Ellen

      November 19, 2018 at 8:05 pm

      That's a beautiful bowl of pasta! So much flavor. Perfect for pasta night.

      Reply
    11. Katie

      November 19, 2018 at 7:53 pm

      5 stars
      I am definitely going to have to make this. I love all of the amazing flavors! And having slow cooker option is so nice for busy days!

      Reply
    12. Andrea Metlika

      November 19, 2018 at 7:33 pm

      5 stars
      I am a huge fan of mushrooms and Italian food. These recipe is the perfect blend of veggies and spices.

      Reply
    13. Mary Bostow

      November 19, 2018 at 7:15 pm

      5 stars
      Previously, I never tried it, but with these mushrooms it seems to me that it is very tasty! Good idea for lunch or dinner. I think this will be one of my favorites. Yes, this is the perfect recipe for me. Thank you!

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Dannii in hat and glasses stood on a beach.
    heart icon

    Welcome!

    My name is Dannii. Here you will find easy family recipes with a healthy twist.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

    About HHH»

    Game Day Recipes

    • Broccoli Slaw
    • Tortilla (Spanish Omelette)
    • BBQ Baked Chicken Wings
    • Paneer Tikka
    • 10 Easy Tapas Recipes
    • Easy Sausage Rolls

    Featured in

    Collage of media outlet logos.

    Popular Recipes

    • The Best Air Fryer Chips
    • 10 Minute Chickpea and Spinach Curry
    • Easy Tomato Pasta Sauce
    • 10 Minute Sticky Ginger Beef

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility Policy
    • Advertising
    • Blog

    Newsletter

    • Sign Up! for emails and updates
    • See our Web Stories page

    Contact

    • Contact
    • Work with us
    • FAQ
    • Twitter
    • Facebook
    • Instagram
    • Pinterest
    • TikTok

    Featured in

    A selection of publications that Hungry Healthy Happy has been featured in

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2011-2023 Hungry Healthy Happy • All Rights Reserved • Site Design by D Martin

    • 355
    2.5K shares