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Hungry Healthy Happy » Recipes » Pasta

Mushroom Bolognese

Mar 7, 2023 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 55 Comments

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Diet: Low Fat / Vegan
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Mushroom bolognese with a text title overlay.

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.

Bolognese and spaghetti 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 of this vegan bolognese are delicious on a jacket potato too.

If you are looking for more delicious mushroom recipes, then why not try our quick and simple Mushroom Sandwich, our delicious Mushroom Stroganoff or our super easy Mushroom Curry.

Jump to:
  • Why you will love it
  • Ingredients needed
  • How to make mushroom bolognese - Step by step
  • Vegetarian bolognese
  • What to serve with mushroom bolognese
  • FAQs
  • Extra tips
  • More mushroom recipes
  • Recipe
  • Feedback

Why you will love it

  • A delicious way to eat mushrooms - If you love mushrooms and you are looking for new ways to enjoy them, then is vegetarian bolognese ticks the boxes.
  • An easy vegetarian swap - A lot of us could do with reducing the amount of meat we eat, and this is an easy swap because mushrooms have such a meaty texture.
  • Kids love it - Mushrooms aren't usually at the top of the list of favourites with kids, but ours love this spaghetti bolognese with mushrooms.
  • Easy to bulk out with more veggies - There are lots of ways to adapt this mushroom bolognese recipe to pack it full of vegetables.

Ingredients needed

All the ingredients needed for this recipe laid out with text overlay labels.
  • 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. We like shiitake, mini portobello and chestnut.
  • 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. You could also grate some courgette into it for some hidden vegetables, along with some finely chopped spinach.
  • 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 full ingredients list with measurements is in the recipe card below.

How to make mushroom bolognese - Step by step

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

A saucepan full of 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

Sliced and grated mushrooms added to the pan.

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

Tomatoes and herbs added to the 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 more chopped basil.

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!

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.

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

What to serve with mushroom bolognese

This is a pretty filling meal by itself and it has all the mushrooms in it. However, if we are trying to make it go a little further, then we love serving up some garlic bread with it. Either buy some ready made, or make your own easy garlic bread by cutting up some French stick and spreading it with a mix of butter, crushed garlic and dried herbs. Then pop it in the oven for 10 minutes. Why not try our Cheesy Garlic Bread recipe or Air Fryer Garlic Bread?

As well as garlic bread, you can bulk the meal out with a big green salad. The key to an epic green salad is to use a variety of greens, like romaine, spinach, kale and rocket. You want leafy greens, but crunch too. Then you need the perfect dressing. Why not try our Lemon Vinaigrette, Honey and Mustard Dressing or Tomato and Basil Vinaigrette? You could also try our Grilled Little Gem Salad.

If you want to add a big side of vegetables, then we recommend our Garlic Spring Greens, Roasted Tenderstem Broccoli, Garlic Green Beans, Air Fryer Carrots, Microwave Broccoli or Roasted Lemon Asparagus.

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.

How to make a vegan bolognese

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 I cook mushroom bolognese in the 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.

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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.
• For some added flavour, add a splash of red wine to make it more like a traditional ragu.

More mushroom recipes

  • Mushroom Stroganoff on a blue and white plate with chopped parsley sprinkled on top
    Mushroom Stroganoff
  • Garlic mushroom quesadillas cut into slices on a wooden surface
    Garlic Mushroom Quesadillas
  • Easy Mushroom Curry with rice.
    Easy Mushroom Curry
  • A blue plate with creamy mushroom pasta on it.
    Creamy Mushroom Pasta

If you’ve tried this mushroom bolognese recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

A white plate with mushroom bolognese and spaghetti.

Mushroom Bolognese

By: Dannii Martin
Spaghetti Bolognese is always a family favourite, but this mushroom bolognese is a vegan 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
4.88 from 56 votes
Pin Print Save recipe Saved!
Course: Main Course
Cuisine: Italian
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
Servings: 2 people
Calories: 540kcal
Allergens:
An illustration of a bunch of celery.
Celery
An illustration of two ears of wheat.
Gluten
An illustration of a wine glass.
Sulphites

Ingredients

  • 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 (1.75 cups) Mixed mushrooms - half grated, half sliced
  • 400 g (2.5 cups) Chopped tomatoes - canned
  • 1 pinch Sea salt and ground black pepper
  • 2 tablespoon Tomato puree
  • 2 tablespoon Balsamic vinegar
  • 10 g (0.5 cups) Fresh basil - chopped
  • 2 tablespoon Dried oregano
  • 140 g (5 oz) Linguine or Spaghetti
  • Parmesan - to serve

Instructions

  • Add 140 g Linguine or Spaghetti to a pan of boiled water and simmer for 12 minutes.
  • Put 1 tablespoon Olive oil in a pan and heat gently. Fry 1 Onion, 2 Carrots, 1 rib Celery, 2 Garlic clove and 1 Leek and gently cook for 4-5 minutes.
  • Add 400 g Mixed mushrooms and cook for a further 3 minutes.
  • Add 400 g Chopped tomatoes, 1 pinch Sea salt and ground black pepper, 2 tablespoon Tomato puree, 2 tablespoon Balsamic vinegar, 2 tablespoon Dried oregano and 10 g 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.

Recipe 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.
  • For some added flavour, add a splash of red wine to make it more like a traditional ragu.

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

The 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.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

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Comments

  1. Maya says

    February 05, 2023 at 12:18 pm

    3 stars
    I found this was really quite sweet. I think it could be due to the balsamic vinegar I had being quite sweet so I would just watch out for that if you try this.

    Reply
    • Dannii says

      February 09, 2023 at 8:45 am

      Using a good quality balsamic shouldn't make this very sweet. It should have just a hint of sweetness.

      Reply
  2. Steve Andrews says

    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 says

      January 16, 2020 at 3:20 pm

      So glad you enjoyed it. Thanks for sharing :)

      Reply
  3. Claes Nina says

    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
  4. Sherri says

    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
  5. Sharon Chen says

    November 20, 2018 at 3:11 pm

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

    Reply
  6. Jill says

    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
  7. Mary Bostow says

    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
  8. Maria says

    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
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Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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