This Mushroom Bolognese Pasta is so flavorful and has a great texture. The mushrooms add so much to this red sauce, and you'll love how easy it is to prepare and make ahead.
Mushroom Bolognese Pasta is a super satisfying dish that is perfect for winter. Al dente pasta in a delicious tomato sauce that is filled with pungent garlic and onion, and diced mushrooms that have great chew and flavor. It's versatile enough that you can add your own spin, change up the noodles, or use your favorite seasonings to add a personal touch. But as is, this Mushroom Bolognese Pasta has all the tastes and textures that make pasta in red sauce so popular.
This easy and quick recipe is perfect for weeknight cooking. It uses a few simple ingredients that you probably already have in your fridge and pantry. It's also great the next day. So if you have leftovers, you can store them for a scrumptious lunch or future dinner. Here's what ingredients you'll use to make it.
Video Tutorial
What you'll need
- Mushrooms. Regular crimini, baby bella, or even portobello mushrooms can be used in this recipe.
- Onions + Garlic. For extra flavor.
- Olive oil. I prefer using extra virgin olive oil here.
- Tomato Sauce. I use store bought canned tomato sauce. You can use Marinara instead though.
- Spices. Oregano, red pepper flakes, salt, and pepper.
- Pasta. Any pasta you like. I chose Casarecce, but you can use your favorite pasta type.
How to make this Mushroom Bolognese
1. Cut the mushrooms into small cubes and then mince them with a knife into smaller pieces.
2. In a large skillet, saute the onion in olive oil over medium heat for about 5 minutes.
3. Add the garlic and mushrooms and cook them for about 10-15 minutes, until all the liquid has evaporated and the mushrooms have started to brown. (This is a great time to bring a large pot of water to a boil.)
4. At this point, add the tomato sauce, oregano, salt, pepper, and red pepper flakes to the mushrooms. Stir, and cook for 10 minutes. (While the sauce is cooking, throw the pasta into the boiling water and cook it for about 10 minutes, or until al dente.)
5. Scoop some water out of the boiling pasta and use it to thin the bolognese sauce and bring it to a nice consistency (you'll need about ½ cup). Add the drained cooked pasta to the mushroom bolognese. Stir everything well, garnish with fresh parsley, and serve.
How to Store it
This Mushroom Bolognese Pasta sauce is easy to store and also gets better with time. As the sauce sits, the spices and other ingredients marry together, giving the sauce an even richer flavor the next day. You can keep it fresh in the fridge for up to 4 days in an airtight container or covered dish. If you want to freeze it, just place the sauce in a ziplock freezer bag or tight-lidded container (leaving a little room at the top for expansion), and it can stay fresh for up to 3 months.
Can you Make this Sauce Ahead of Time?
Yes, this Mushroom Bolognese sauce is perfect for making ahead, and tastes great the day after. Just follow the recipe, but do not prepare the pasta (this is better fresh because it gets mushy as it absorbs sauce in the fridge). Allow the sauce to cool before storing it in an airtight container.
When you are ready to serve it, cook the pasta while you reheat the sauce. Place the sauce back in the saucepan and warm it over low heat, stirring occasionally until it is steaming. Then toss the freshly made pasta in it and serve with a garnish of fresh parsley.
What Pasta Works Best in this Mushroom Bolognese Pasta?
With a thick, chunky bolognese sauce like this one, it's a great idea to serve it with thicker pasta types. I used Casarecce, but you could also try Penne, Ziti, or Rigatoni.
While Spaghetti is very popular, don't forget Pappardelle, Fettuccine, and Tagliatelle. And this sauce can also be enjoyed with Manicotti and Lasagna. You just want to make this Mushroom Bolognese with a pasta that will be able to hold the delicious chunky sauce for perfect forkfuls.
This Mushroom Bolognese Pasta has so much flavor and texture, and makes a really convenient dinner option, whether you need a quick meal idea or something you can make ahead for just the right time. I hope you enjoy this simple and flavorful vegan recipe as much as I do.
More tasty pasta recipes to try:
Mushroom Bolognese Pasta
Ingredients
- 1 lb. mushrooms
- 3 tbsp. olive oil
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 14.5 oz. (1 can) tomato sauce
- ½ tsp. salt
- ½ tsp. pepper
- 1 tsp. oregano
- ¼ tsp. red pepper flakes
- 1 lb. pasta (use your favorite pasta type)
Instructions
- Cut the mushrooms into small cubes and then mince them with a knife into smaller pieces.
- In a large skillet, saute the onion in olive oil over medium heat for about 5 minutes.
- Add the garlic and mushrooms and cook them for about 10-15 minutes, until all the liquid has evaporated and the mushrooms have started to brown. (This is a great time to bring a large pot of water to a boil.)
- At this point, add the tomato sauce, oregano, salt, pepper, and red pepper flakes to the mushrooms. Stir, and cook for 10 minutes. (While the sauce is cooking, throw the pasta into the boiling water and cook it for about 10 minutes, or until al dente.)
- Scoop some water out of the boiling pasta and use it to thin the bolognese sauce and bring it to a nice consistency (you'll need about ½ cup). Add the drained cooked pasta to the mushroom bolognese. Stir everything well, garnish with fresh parsley, and serve.
love this, I will be making it again but I think I will try it next time adding a mirepoix for additional flavor, kinda the base for me for almost everything. This was wonderful just the way it is also.
Thank you for the feedback and for the rating, Gregory!
Done
great! I hope you enjoyed it!
Excellent! I love bolognese! I used tomato purée instead of tomato sauce, added a deeper tomato depth!
Thanks, Maggie! I am a bolognese fan myself. 🙂
Thanks it made a great dinner for the whole family!
I am great to hear that! Thank you!