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Mushroom Bolognese with Whole Wheat Pasta

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
  • 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


  • 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.
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.

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Average Rating:
  • HomeChefColleen
    Sep 4, 2019

    This is fantastic! I didn’t finely chop the veggies, I left them a little bulkier, and it was awesome. So much flavour.

  • jkcoach98
    Apr 4, 2018

    Loved the sauce. it was thick and tasty, just the way we like it. I made it with vegetable pasta instead of whole wheat. My family has already asked me to make it again.

  • BarbC7
    Aug 19, 2017

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

  • ms11145
    Jan 5, 2016

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

  • NH-rescue
    Dec 30, 2015

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

  • lorettalib
    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
    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!