Mushroom Bolognese with Whole Wheat Pasta Recipe

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

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4.5 5 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, Texas
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

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

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.
Stir in crushed and diced tomatoes, cheese and seasonings; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until slightly thickened.
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

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 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
  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

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Reviews forMushroom Bolognese with Whole Wheat Pasta

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BarbC7 User ID: 6333475 271975
Reviewed Aug. 19, 2017

"This is really good. It is hard to please my daughter but she really liked it."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

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