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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!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 6
Calories 358 kcal


  • 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


  • 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. 
Keyword Vegetarian Mushroom Bolognese