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5 from 4 votes
Bowl of linguine with Mushroom Bolognese.
Pasta with Mushroom Bolognese
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Super hearty, intensely savory, and packed with Italian spices, this mushroom Bolognese sauce is sure to satisfy vegans, vegetarians, and omnivores alike. Perfect for a meatless pasta night!

Course: Entree
Cuisine: American, Italian
Servings: 4
Calories: 544 kcal
Author: Alissa Saenz
Ingredients
  • 10 ounces dried fettuccine pasta (or pasta of choice)
  • ¼ cup olive oil, plus a dash, divided
  • 4 ounces shiitake mushrooms, stems removed and finely chopped (Note 1)
  • 4 ounces cremini mushrooms, finely chopped
  • 4 ounces white button mushrooms, finely chopped
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 medium celery stalks, diced
  • 4 garlic cloves, minced
  • ½ cup dry red wine
  • ½ cup full-fat coconut milk (Note 2)
  • 1 (14 ounce or 400 ml) can tomato sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon fennel seeds
  • Red pepper flakes, to taste
  • ¼ cup chopped fresh basil
  • Salt and pepper, to taste
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.

  2. Drain the pasta into a colander when it has finished cooking.

  3. Make the sauce while the pasta cooks. Coat the bottom of a large skillet with 3 tablespoons of olive oil and place it over medium heat.

  4. When the oil is hot, add all of the mushrooms (shiitake, cremini, and button) in an even layer.

  5. Allow the mushrooms to cook until browned on the bottoms, about 5 minutes. Flip and cook about 5 minutes more.

  6. Remove the mushrooms from the skillet and transfer them to a plate.

  7. Add the remaining tablespoon of olive oil to the skillet. When the oil is hot, add the onion, carrots and celery. Sauté until the veggies begin to soften, about 10 minutes.

  8. Add the garlic to the skillet and sauté 1 minute, until very fragrant.

  9. Return the mushrooms to the skillet and add the wine. Bring it to a boil, lower the heat and allow it to simmer until reduced by about half, about 5 minutes.

  10. Stir in the coconut milk, tomato sauce, soy sauce, thyme, basil, oregano, and fennel. Raise the heat and bring the mixture to a boil.

  11. Lower the heat and allow the sauce to simmer for about 20 minutes, until the veggies are fully cooked and the sauce is thick and rich.

  12. Remove the skillet from heat and stir in the fresh basil. Season the sauce with red pepper flakes, salt and pepper to taste.

  13. Add the cooked pasta and toss it with the sauce.

  14. Divide onto plates and serve.

Recipe Notes
  1. Feel free to replace any of the mushrooms (shiitake, cremini, button) with another variety of fresh mushroom. You can use all of one type, or a mix! Portobello and oyster mushrooms would be great options.
  2. You could also use light coconut milk or another variety of unflavored non-dairy milk, but your sauce won't be quite as rich and creamy.
Nutrition Facts
Pasta with Mushroom Bolognese
Amount Per Serving
Calories 544 Calories from Fat 192
% Daily Value*
Fat 21.3g33%
Saturated Fat 8.4g42%
Sodium 1066mg44%
Potassium 1115mg32%
Carbohydrates 71.1g24%
Fiber 7.3g29%
Sugar 12.3g14%
Protein 15.5g31%
Calcium 70mg7%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.