Pasta with Mushroom Bolognese
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Connoisseurus Veg · by Alissa Saenz★ 5.0 (4)

Pasta with Mushroom Bolognese

NUTRITION · PER SERVING60M COOK
CAL 28%·PRO 30%
CARBS 73G52% OF CAL
9G FIBER53G OTHER11G TOTAL SUGAR
FAT 23G37% OF CAL
8G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A deeply savory plant-based Bolognese made from mushrooms, tomatoes, and aromatic vegetables simmered with Italian spices and coconut milk. Hearty and satisfying over pasta.

mainitalianpastadairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 10 ounces dried fettuccine pasta ((or pasta of choice))
  • 1/4 cup olive oil, plus a dash, (divided)
  • 4 ounces shiitake mushrooms, (stems removed and finely chopped (Note 1))
  • 4 ounces cremini mushrooms, (finely chopped)
  • 4 ounces white button mushrooms, (finely chopped)
  • 1 medium onion, (diced)
  • 2 medium carrots, (diced)
  • 2 medium celery stalks, (diced)
  • 4 garlic cloves, (minced)
  • 1/2 cup dry red wine
  • 1/2 cup full-fat coconut milk ((Note 2))
  • 1 (14 ounce or 400 ml) can tomato sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fennel seeds
  • Red pepper flakes, (to taste)
  • 1/4 cup chopped fresh basil
  • Salt and pepper, (to taste)
PREP
15M
SODIUM
1106MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.