Mushroom Bolognese with Whole Wheat Pasta

Craving a comforting pasta dish but looking to cut back on meat? Our mushroom bolognese is the answer. This hearty pasta topper swaps out the traditional ground meat for a medley of earthy mushrooms and vegetables, creating a satisfying dish that’s perfect for meatless Mondays or any night of the week.

Plus, it’s ready in under an hour and packs so much flavor that even the most dedicated carnivores will be coming back for seconds.

Ingredients for Mushroom Bolognese

• Olive oil: A tablespoon of olive oil helps to saute the vegetables and build flavor in the bolognese.
• Sweet onion: A large finely chopped sweet onion adds a mild sweetness and depth to the mushroom bolognese sauce.
• Carrots: Two medium finely chopped carrots contribute natural sweetness and texture to the sauce.
• Zucchini: One large zucchini adds bulk and nutrition to the sauce.
• Mushrooms: Baby portobello mushrooms provide a meaty texture and umami flavor to the bolognese.
• Garlic: Three minced garlic cloves offer a fragrant and aromatic note.
• Wine: 1/2 cup of dry red wine adds depth and complexity to the sauce. Alternatively, you can swap it with chicken broth to keep the sauce alcohol-free.
• Tomatoes: Canned crushed and diced tomatoes serve as the rich base for the mushroom bolognese sauce.
• Parmesan cheese: Half a cup of grated parmesan adds a nutty, salty flavor to the sauce and helps thicken it.
• Seasonings: Dried oregano, black pepper, red pepper flakes and nutmeg give the sauce its characteristic depth and amp up the overall flavor profile.
• Whole wheat rigatoni: Uncooked whole wheat rigatoni serves as the perfect base for the sauce. The pasta’s shape and texture pair well with the chunky sauce.

Directions

Step 1: Saute the vegetables

In a 6-quart stockpot coated with cooking spray, heat the olive oil over medium-high heat. Add the finely chopped onion and carrots and cook until they are tender, about five to seven minutes. Then add the finely chopped zucchini, baby portobello mushrooms and minced garlic to the pot. Cook and stir until the vegetables are tender and the mushrooms have released their moisture.

Step 2: Deglaze with wine

Stir in the dry red wine or reduced-sodium chicken broth. Bring the mixture to a boil and cook until the liquid is almost evaporated.

Editor’s Tip: If using wine, choose a dry red variety like Chianti or Cabernet Sauvignon for an authentic Italian flavor.

Step 4: Add the tomatoes and seasonings

Stir in the crushed and diced tomatoes with their juices, grated parmesan cheese, dried oregano, pepper, crushed red pepper flakes and ground nutmeg. Bring the mixture to a boil.

Step 5: Simmer the sauce

Reduce the heat to low and cover the pot. Simmer the sauce for 25 to 30 minutes or until it has slightly thickened and the flavors have melded together. Stir occasionally to prevent sticking.

Step 6: Cook the pasta

While the sauce is simmering, cook the whole wheat rigatoni according to the package directions until al dente. Drain and serve with the sauce.

Editor’s Tip: For an extra flavor boost, reserve 1/2 cup of the pasta cooking water before draining. Stir this starchy water into the mushroom bolognese to help the sauce cling to the pasta.

Recipe Variations

• Add different vegetables: Try adding chopped bell peppers or baby spinach to the mushroom bolognese sauce for extra nutrition and flavor.
• Add more protein: For a higher protein content, add some cooked lentils to the mushroom bolognese. Alternatively, you can also use plant-based meat.
• Make it nutty: Add a handful of chopped walnuts to the sauce for extra crunch and nutrition to your mushroom bolognese.
• Cream it up: Stir in a splash of heavy cream at the end for a much richer sauce.

How to Store Mushroom Bolognese

Leftovers of this mushroom bolognese sauce can be stored in an airtight container in the refrigerator for up to three days. You’ll want to keep the sauce separate from the pasta while storing. Reheat it gently on the stovetop or in the microwave before serving with the rigatoni.

Can you freeze mushroom bolognese?

Yes, you can freeze mushroom bolognese without the pasta. Allow the sauce to cool completely and transfer it to a freezer-safe container or zip top bag. Freeze for up to three months.

Mushroom Bolognese Tips

What’s the best pasta to serve with mushroom bolognese?

While this recipe uses rigatoni as the base for the mushroom bolognese, you can substitute it with a variety of different pasta. Wide, flat noodles like pappardelle or tagliatelle are traditional for bolognese. But any pasta shape that can hold the chunky sauce works well, including fusilli or even homemade gnocchi.

Can you use different mushrooms in mushroom bolognese?

Yes, feel free to switch things up with whatever mushrooms you have on hand! Cremini, shiitake or button mushrooms all work well in this mushroom bolognese recipe to add different flavors and textures to the sauce.

How can you make mushroom bolognese even more flavorful?

To enhance the umami flavor of this sauce, add a parmesan rind to the sauce as it simmers and remove it right before serving. You can also use dried porcini mushrooms—soak them in hot water and then chop and add to the sauce along with their soaking liquid.

Can you make mushroom bolognese in a slow cooker?

Yes, making this sauce in the slow cooker can save you during busy weeknights. After sauteing the vegetables and mushrooms, transfer everything to a slow cooker. Add the remaining ingredients and cook on low for six to eight hours or on high for three to four hours.