Mushroom Bolognese Spaghetti (Vegan) | PlantBased & More

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine offers a similar flavor profile without alcohol.

First prepare the mushroom and carrot mince: Using a food processor, pulse the ground mushroom and carrot into fine bits. Set aside.

In a pan, heat 2 tbsp of olive oil over medium heat. Add in the onions and saute for about 2 minutes.

Add in the garlic and saute for about 30 seconds.

Add the dried oregano, Italian seasoning and chili flakes. Let the spices infuse with the oil, garlic, and onions, about a minute.

Add in the ground mushroom and carrot mixture in the pan and saute for 5 minutes.

Add the tomato sauce and fresh basil in the pan. Season with salt and pepper.

Cover and let simmer over low heat for 20 to 30 minutes, adding pasta water if the sauce gets too thick (we added about a cup, you may adjust depending on your preferred consistency). Stir occasionally.

Adjust salt and pepper to taste at the end.

Serve the sauce over cooked pasta and top with plant-based cheese!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens