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.
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.
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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.
Step by step
One: Add the pasta to a pan of boiled water and simmer for 12 minutes.
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.
Three: Add the mushrooms and cook for a further 3 minutes
Four: Add the chopped tomatoes, salt and pepper, tomato puree, balsamic vinegar, oregano and fresh basil and stir well.
Five: Simmer for 5 minutes (10 is best, but it is cooked after 5).
Six: Serve on top of drained pasta. Top with Parmesan and chopped basil.
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!
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.
FAQs
If you manage to save any leftovers from this, then they will keep in an air tight container in the fridge for 2 days.
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
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Recipe
Mushroom Bolognese
Ingredients
- 1 tablespoon olive oil
- 1 small onion - diced
- 2 medium carrots - diced
- 2 garlic cloves - crushed
- 1 stick of 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.
Steve Andrews
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!
Dannii
So glad you enjoyed it. Thanks for sharing :)
Claes Nina
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!
Sherri
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! :)
Sharon Chen
Love this vegetarian pasta recipe! Looks so delicious!
Jill
This sauce actually manages to look "meaty"! I've not tried a vegetarian bolognese so I will have to give it a go!
Mary Bostow
I LOVE Italian food. This Mushroom Bolognese looks super easy and full of ingredients my family loves. Looking forward to trying soon.
Corina Blum
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.
Maria
It really is amazing how much you can do with mushrooms! This dish looks great.
Kelly Anthony
This looks like the perfect alternative to the classic bolognese for meatless Mondays. Your pictures really highlight your dish well.
Ellen
That's a beautiful bowl of pasta! So much flavor. Perfect for pasta night.
Katie
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!
Andrea Metlika
I am a huge fan of mushrooms and Italian food. These recipe is the perfect blend of veggies and spices.
Mary Bostow
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!