Vegetarian Mushroom Bolognese sauce is a meaty, hearty and delicious pasta sauce.
Can’t believe it’s March already and we are starting a brand new edition of Blogging marathon today. My theme for this week is ‘Italian sauces’ and so for the next 3 days, I have some simple and delicious dishes coming up. First up is this hearty and very meaty tasting vegetarian Mushroom Bolognese sauce.My kids love pasta and can probably eat it every day for every meal. I have quite a few pasta recipes already on the blog. But when I saw this month’s theme, I knew I had to take it up — so I can try new pasta sauces for them. Traditional Bolognese sauce is a meat based sauce originating from Bologna, Italy and hence the name of the dish. This sauce is slowly simmered for a good hour for the flavors to develop.
This vegetarian bolognese is made with mushrooms. Fresh creminis (aka baby bella) and dried porcini mushrooms give the dish it’s meaty flavor and texture. I only had dried shiitake mushrooms in the pantry, so used them instead.Recipe is from America’s Test Kitchen ‘The Complete Vegetarian Cookbook‘. I followed the recipe to the T and I loved how delicious it turned out.Like I said this is a hearty pasta sauce and needs a pasta shape that can stand up to it. Make sure to use thick tube shape pasta like rigatoni or penne with lines. Or use thick long pasta like pappardelle or tagliatelle. As you can see the tube holds the sauce making it extra delicious.I am the only one who loves mushrooms in my family, so I made only half the recipe. But I was totally surprised when the self proclaimed mushroom hater husband liked it and the super picky daughter wanted to eat it for all meals of the day. I couldn’t be more happy that I found a new dish that the whole family loves.
Vegetarian Mushroom Bolognese
- 1 lb. Cremini Mushrooms, chopped (about 3 cups when chopped)
- 4~5 Dried Shiitake or Porcini mushrooms, rinsed, drained and minced
- 1 Baby Spinach, coarsely chopped
- 1 Small Carrot, peeled and chopped
- 1 tbsp butter
- 1 Garlic clove, finely minced
- 1 tbsp tomato paste
- ½ tsp sugar
- 1 cup Crushed Tomatoes
- ½ cup vegetable stock
- To taste Salt Pepper
- 1 tbsp heavy cream
- Tube Pasta like Rigatoni, Penne or thick long pasta like Pappardelle or Tagliatelle
- 2 tbsp Parmesan cheese, grated
- In a food processor, process mushrooms until they are no more than ½". Remove into a bowl. In the same processor, process onion and carrot into fine pieces.
- Heat butter in a pan, add the processed mushrooms, vegetables and porcini. Cover and cook on medium flame for 5 minutes. Uncover and cook on medium-high flame till the water is evaporated.
- Stir in the garlic and cook for 1 minute or until fragrant.
- Add the tomato paste and sugar. Cook for 1~2 minutes.
- Next add the crushed tomatoes, vegetable stock, salt and pepper; simmer the mixture for 10 minutes.
- While the sauce is simmering, cook the pasta until al dente. Reserve ½ cup of pasta cooking water.
- Add the pasta sauce to the pasta, mix well and add some pasta cooking water if the mixture looks too dry. Adjust the seasoning and serve with grated with Parmesan cheese and Enjoy!!