Vegetarian mushroom bolognese

Vegetarian mushroom bolognese

We’ve given the classic spag bol recipe a veggie makeover in this vegetarian mushroom bolognese. This easy, nourishing and budget-friendly pasta recipe can be on your table in just 30 minutes. Make the recipe vegan by omitting the optional grated cheese.

Vegetarian mushroom bolognese

Discover all of our vegetarian pasta recipes.

  • Serves icon Serves 4
  • Time icon Hands-on time 30 mins

We’ve given the classic spag bol recipe a veggie makeover in this vegetarian mushroom bolognese. This easy, nourishing and budget-friendly pasta recipe can be on your table in just 30 minutes. Make the recipe vegan by omitting the optional grated cheese.

Discover all of our vegetarian pasta recipes.

Nutrition: per serving

Calories
340kcals
Fat
4.8g (1.6g saturated)
Protein
12.1g
Carbohydrates
56.7g (16.8g sugars)
Fibre
10.8g
Salt
0.2g

Ingredients

  • 1⁄2 tbsp olive oil
  • 1 onion, finely chopped
  • 300g baby chestnut mushrooms, sliced
  • 80g fresh chestnuts, roughly chopped
  • 2 garlic cloves, finely chopped
  • 4 fresh thyme sprigs, leaves stripped and roughly chopped
  • 2 fresh rosemary sprigs, leaves stripped and roughly chopped
  • 500g passata
  • 200ml vegetable stock
  • 180g spaghetti
  • 400g carrots, julienned (see tip)
  • 20g vegetarian hard cheese, finely grated (optional)
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oil in a large saucepan over a medium-high heat and fry the onion for 7-8 minutes until softening, then stir in the mushrooms and chestnuts and cook for 4 minutes until golden and cooked through.
  2. Add the garlic and herbs, cook for another minute, then stir in the
    passata and vegetable stock. Season well, then simmer gently for 15 minutes.
  3. Cook the spaghetti according to the packet instructions, then drain and add to the sauce along with the carrots.Toss until well coated and the carrots have warmed through, then serve sprinkled with the cheese (if using).

Nutrition

Nutrition: per serving
Calories
340kcals
Fat
4.8g (1.6g saturated)
Protein
12.1g
Carbohydrates
56.7g (16.8g sugars)
Fibre
10.8g
Salt
0.2g

delicious. tips

  1. Cut the carrots using a julienne peeler, or cut into strips with a veg peeler.

Buy ingredients online

Recipe By:

Ella Tarn

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Summer pasta recipes

Grilled goat’s cheese and cherry tomato pasta

This quick and easy goat’s cheese and tomato pasta recipe...

Save recipe icon Save recipe icon Save recipe

Pasta bake recipes

Cheese and broccoli bake

This vegetarian pasta bake recipe is fast enough for midweek...

Save recipe icon Save recipe icon Save recipe

Cheat's recipes

Cheat’s vegetarian moussaka pasta bake

An easy pasta bake can be a weeknight life-saver. This...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.