Mushroom Bolognese with Whole Wheat Pasta Recipe
Mushroom Bolognese with Whole Wheat Pasta Recipe photo by Taste of Home
Next Recipe

Mushroom Bolognese with Whole Wheat Pasta Recipe

Read Reviews
4.5 4 4
Publisher Photo
A traditional Bolognese sauce is meat-based with everything from pork to pancetta. Skipping the meat, I loaded this pasta dish with baby portobellos and veggies. —Amber Massey, Argyle, TX
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 6 servings


  • 1 tablespoon olive oil
  • 1 large sweet onion, finely chopped
  • 2 medium carrots, finely chopped
  • 1 large zucchini, finely chopped
  • 1/2 pound baby portobello mushrooms, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup dry red wine or reduced-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes, undrained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • Dash ground nutmeg
  • 4-1/2 cups uncooked whole wheat rigatoni

Nutritional Facts

1-1/3 cups sauce with 1 cup pasta: 369 calories, 6g fat (2g saturated fat), 6mg cholesterol, 483mg sodium, 65g carbohydrate (15g sugars, 12g fiber), 17g protein.


  1. In a 6-qt. stockpot coated with cooking spray, heat oil over medium-high heat. Add onion and carrots; cook and stir until tender. Add zucchini, mushrooms and garlic; cook and stir until tender. Stir in wine; bring to a boil; cook until liquid is almost evaporated.
  2. Stir in crushed and diced tomatoes, cheese and seasonings; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until slightly thickened.
  3. Cook rigatoni according to package directions; drain. Serve with sauce. Yield: 6 servings.
Originally published as Mushroom Bolognese with Whole Wheat Pasta in Taste of Home September/October 2015, p29

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Mushroom Bolognese with Whole Wheat Pasta

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
ms11145 User ID: 1604521 241103
Reviewed Jan. 5, 2016

"Great for Meatless Mondays. I also added just a pinch of salt to bring out more of the flavors."

NH-rescue User ID: 4255840 240658
Reviewed Dec. 30, 2015

"Really tasty with a nice thick sauce. Would go well with any kind of whole wheat pasta.

Will make again."

lorettalib User ID: 4493956 231634
Reviewed Aug. 23, 2015

"This was an okay recipe. I'll make it again, but I will add salt, at least a 1/4 of teaspoon and maybe increase the amount of red pepper flakes to 1/4 teaspoon. It just needs a little more of something to add to the flavor."

curlylis85 User ID: 3166950 231320
Reviewed Aug. 16, 2015

"This is a hearty, filling meatless dish. We loved all of the flavor from the vegetables, garlic, and seasonings. The leftovers were also great the next day!"

Loading Image