Easy Vegetarian Portobello Mushroom Bolognese
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!
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
- 1 cup red wine
- 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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