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vegan mushroom bolognese pasta recipe

Vegan Mushroom Bolognese Pasta

This hearty and rich vegan mushroom bolognese pasta is a comforting dish that mimics traditional meat bolognese using mushrooms and simple plant-based ingredients. With a slow-cooked sauce, fresh pasta, and savory flavors, it’s a satisfying, plant-forward alternative to the classic.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 medium carrots finely chopped
  • 3 cloves garlic minced
  • 2 cups cremini mushrooms finely chopped
  • 2 cups shiitake mushrooms finely chopped
  • 2 tablespoons tomato paste
  • 1/2 cup dry red or white wine or vegetable broth
  • 1 can 14 oz San Marzano crushed tomatoes
  • 1 teaspoon tamari or low-sodium soy sauce
  • 1/4 cup chopped walnuts or almonds optional
  • Salt and pepper to taste
  • 1 pound pasta tagliatelle, pappardelle, or spaghetti
  • Fresh basil and vegan Parmesan optional

Method
 

Prepare the Vegetables:
  1. Use a food processor to pulse onions, carrots, and garlic until finely chopped, maintaining texture. Repeat with mushrooms, pulsing until you have a chunky mince.
Sauté the Soffritto:
  1. Heat 1 tablespoon of olive oil over medium heat. Sauté the chopped onions, carrots, and garlic for 8-10 minutes until softened and lightly browned.
Brown the Tomato Paste:
  1. Push the veggies to the side of the pan, add tomato paste to the empty space, and cook until it darkens to a brick-red color. This intensifies the flavor.
Deglaze:
  1. Add the dry red wine (or vegetable broth) and stir to lift the caramelized bits from the pan. Let the wine cook off for a couple of minutes.
Simmer the Sauce:
  1. Add the canned tomatoes, tamari (or soy sauce), and optional walnuts or almonds. Reduce the heat and simmer the sauce for 30 to 60 minutes, adding a splash of water if the sauce tightens too much.
Cook the Pasta:
  1. In a separate pot, boil salted water and cook pasta until just al dente. Reserve 1 cup of pasta water before draining.
Combine:
  1. Add the cooked pasta directly into the sauce with tongs. Gradually add the reserved pasta water and toss everything over low heat until the sauce emulsifies and clings to the pasta.
Finish and Serve:
  1. Taste the sauce and adjust seasoning with salt and pepper. Serve immediately, garnishing with fresh basil and vegan Parmesan.

Notes

  • To make this dish even heartier, consider adding lentils or other plant-based protein sources.
  • If you prefer to avoid wine, use vegetable broth or a splash of balsamic vinegar for acidity and depth.
  • This dish stores well: refrigerate leftovers for up to 5 days or freeze for up to 3 months.