This easy vegetarian portobello mushroom bolognese recipe is a lightened up version of the classic Italian dish. This recipe is so easy and so delicious, for meat eaters and non-meat eaters alike!
We love this recipe for a Meatless Monday, a meal prepped lunch, or quick dinner that has lots of veggies. This simple recipe is so versatile! And the best part? It still has an authentic Italian flavor.
Recipe Inspiration
It's no secret that I absolutely love pasta. It's my favorite food, and I would seriously eat it every single day.
If you are new to Tasting with Tina, check out all of my pasta recipes here. I have a whole page of them!
Anyway - one of my favorite pastas is a classic Bolognese. The flavors remind me of my trips to Italy and it's one of my favorite things to cook.
But sometimes bolognese can be SO heavy. Uncomfortably heavy. And with high temperatures this summer, I wanted to try keeping a lot of the flavors of a classic dish, but instead make it vegetarian and a little lighter.
The end result is a delicious and easy vegetarian portobello mushroom bolognese sauce. It's really a great dish. The whole family is sure to love this one!
Ingredients
- 1 lb pasta
- 2 tbsp olive oil
- 1 white onion, diced
- 4 portobello mushrooms caps, cleaned and diced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic
- 2 tbsp tomato paste
- 1 cup vegetable broth
- 1 cup red wine
- 2 tbsp butter
- Fresh basil, for serving
- Shredded Parmesan cheese, for serving
Instructions
Cook pasta in a large pot of salted water according to package directions. After the pasta is cooked, reserve 1 cup of pasta water, then drain pasta and set aside.
Don't skip either of these things - salting your pasta water properly is extremely important for any pasta dish. And saving the pasta water will help make sure your sauce has the right consistency.
Next, heat a large skillet over medium heat, and sauté the onion in olive oil until translucent. Add the mushrooms, salt, and pepper, then continue to sauté. You'll really want to use a large skillet so you don't have anything falling out of the pan!
Add garlic and tomato paste, then add broth and red wine to the pan. Reduce for 5 minutes on medium-low heat. Finally, add butter to the pan and stir until melted.
Add pasta and sauce to a large serving bowl. Add 2 tbsp pasta water then stir. If the sauce seems dry, add more pasta water.
Top with fresh basil and grated parmesan and serve.
Kitchen Equipment
You will need some basic kitchen equipment for this recipe. Here are some items I recommend. All of them can be found on Amazon.
- Pasta Pot - If you eat pasta as much as I do, I recommend buying a pasta pot! This pot has plenty of room for small and large pasta shapes, so you never have to worry about half of your pasta sticking out of the water.
- Large Strainer - I recommend a large strainer for this recipe and all pasta recipes! These are great for directly transferring pasta from your pot into the sauce. I absolutely love mine!
- Cutting Board - Every home cook needs a good cutting board! This one is extra large, so you don't have to worry about your food falling off the board.
Frequently Asked Questions
Bolognese sauce is traditionally a meat based sauce served with pasta. It was created in the Italian city of Bologna. Bolognese is a thicker sauce that contains meat, wine, and a little tomato.
Bolognese sauce is a meat based sauce that contains some tomato, but tomato is not the star of the dish. Bolognese is a thicker and chunkier sauce than marinara.
Traditional bolognese uses white wine. But today, people use red or white wine for bolognese. Generally, use a wine that you enjoy drinking that is not too sweet.
Recipe Pairings
Besides a nice glass of red wine, this recipe would be great with side dishes and appetizers! Check out these suggestions:
- Broccolini with Whipped Goat Cheese and Crispy Shallots - This is one of my new favorite appetizer recipes! Fresh broccolini, creamy whipped goat cheese and crispy shallots are married together in a beautiful presented dish that will wow all of your guests!
- Summer Peach Panzanella Salad - Start off the meal with this vegetarian salad that is absolutely perfect for summer! Peaches make this salad a little sweet, while the tangy dressing makes it a little savory. A perfect blend of flavors that your guests will love!
- Roasted Mushroom and Goat Cheese Tart - Keep the meal mushroom themed with this mushroom tart! This one is great for entertaining. And the best part? It's only 10 ingredients!
Recipe Substitutions
Here are some common substitutions you may make for this recipe:
- White Mushrooms: If you prefer white mushrooms or have them on hand instead of portobellos, you may substitute them in this recipe. Use 4 cups chopped white mushrooms.
- White Wine: You may use white wine instead of red! As long as the wine is a dry white, it will be perfectly fine for this portobello bolognese sauce.
- Vegan: This recipe can easily be vegan! Just use vegan pasta, plant based butter, and plant based cheese.
Easy Vegetarian Portobello Mushroom Bolognese
Ingredients
- 1 lb pasta
- 2 tbsp olive oil
- 1 white onion diced
- 4 portobello mushroom caps cleaned and dried
- ½ tsp salt
- ½ tsp black pepper
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1 cup vegetable broth
- 2 tbsp butter
- fresh basil for serving
- grated parmesan cheese for serving
Instructions
- Cook pasta in a large pot filled with salted water according to package directions. When cooked, reserve 1 cup of pasta water, drain, then set aside.
- Heat a pan over medium heat. Add olive oil and white onion, and sauté until translucent.
- Add mushrooms and salt and pepper to the pan. Sauté for 5 minutes, until mushrooms are cooked.
- Add garlic and tomato paste to the pan. Stir well and sauté for 2 minutes.
- Add broth and red wine to the pan. Let reduce for 5 minutes on medium-low heat, stirring occasionally. Add butter to the pan and stir until melted.
- Add pasta and sauce to a large serving bowl. Add 2 tbsp pasta water, then more if necessary.
- Top with fresh basil and grated Parmesan and serve.
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