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Mushroom Bolognese with Whole Wheat Pasta

7 reviews
Test Kitchen Approved
Total Time

Prep: 10 min. Cook: 35 min.

Makes

6 servings

Updated: Oct. 21, 2022
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, Texas
Mushroom Bolognese with Whole Wheat Pasta
Mushroom Bolognese with Whole Wheat Pasta Recipe photo by Taste of Home
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Ingredients

  • 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

Directions

  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.

Nutrition 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.