This spaghetti Bolognese recipe is easy to make as a deliciously rustic and family-friendly dish. A vegan and vegetarian version of classic spaghetti Bolognese this recipe includes a flavorful tomato sauce loaded with lots of mushrooms and fresh veggies
For Bolognese Sauce
- ▢3 tablespoons olive oil
- ▢½ cup finely chopped onions – 60 grams or 1 medium sized
- ▢½ teaspoon finely chopped garlic or 2 small to medium-sized
- ▢½ cup finely chopped carrots – 75 grams or 1 small to medium carrot
- ▢1 tablespoon finely chopped celery
- ▢3 to 3.5 cups button mushrooms – rinsed or wiped and sliced – 250 grams
- ▢3 to 3.25 cups finely chopped tomatoes – 400 grams or 4 to 5 medium-sized
- ▢¼ cup chopped basil
- ▢½ teaspoon dried oregano
- ▢2 tablespoons tomato paste – optional
- ▢1 teaspoon red chili flakes or cayenne pepper or red chili powder
- ▢½ cup red wine
- ▢½ cup water or vegetable stock
- ▢¼ teaspoon white pepper or black pepper, add as required
- ▢salt as required
For Cooking Spaghetti
- ▢5 cups water
- ▢1 teaspoon salt or as required
- ▢250 grams spaghetti
- ▢9 to 10 basil leaves
Making Mushroom Bolognese Sauce
- Heat olive oil in a pan or skillet.
- Add onions, carrots, celery and garlic.
- Sauté for 4 to 5 minutes on medium-low heat until onions soften.
- Add the chopped or sliced button mushrooms.
- Mix and sauté until all water evaporates from the mushrooms.
- Add the finely chopped tomatoes.
- Mix and sauté tomatoes for 3 to 4 minutes.
- Add tomato paste, basil, oregano, salt, red chili flakes and white or black pepper.
- Add wine and water or vegetable stock.
- Mix and combine thoroughly.
- Cover and simmer for 30 minutes on low to medium-low heat.
- Check the pot or pan every few minutes, stir, and add a bit more water ¼ cup at a time if the sauce is cooking down too quickly and sticks to the pan.
- When the sauce has thickened and done, set it aside.
- You can begin to cook the spaghetti when the sauce is covered and simmering. Boil water with salt in a pan.
- Place the spaghetti gently in the hot boiling water.
- Cook spaghetti on medium to medium-high heat according to package directions, until the spaghetti is al dente.
Making Mushroom Spaghetti Bolognese
- Strain the spaghetti in a colander reserving ½ cup of the pasta water.
- Add the cooked spaghetti to the prepared bolognese sauce. Mix thoroughly. If the sauce looks thick you can add some of the pasta water to thin it and mix again
- Mix and serve hot or warm.
- If you prefer, place the plain spaghetti into a bowl or onto a plate first, and then top with the bolognese sauce.
- Serve homemade vegan bolognese pasta with fresh basil on top for an extra pop of flavor.
- You can grate on some parmesan cheese (dairy or vegan-friendly).
- Or you can enjoy with a green salad and warm bowl of soup on the side for a complete meal.