It is FREEZING here in Seattle!! We have snow starting this weekend and then it is supposed to snow straight through next week. OF COURSE all of our snow boots and gear are still up in storage in Canada from last winter, so this should be interesting!
What this means for us is major comfort food and getting extra snuggly over the next week. And that is starting with this delicious Mushroom Bolognese!
I know there isn’t any meat, but these mushrooms really hit the spot! It’s so tasty, and also hearty and very satisfying. I served the pasta with Vegan Caesar Salad and with this Broccolini and it was an absolutely delicious dinner. Hope you enjoy this as much as we did!
Mushroom Bolognese (Gluten-free and Vegan)
Author: Heather Christo
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- ¼ cup olive oil
- 1 yellow onion, small diced
- 4 cloves garlic, finely chopped
- 1 pound mushrooms (I used crimini)
- 28 ounces crushed tomatoes
- 1 tablespoon dried oregano
- 1 tablespoon sugar
- ½ teaspoon red pepper flakes
- Kosher salt to taste
- 1 pound gluten-free spaghetti
Instructions
- In a large pot over medium heat add the olive oil, the onion and the garlic and sprinkle generously with kosher salt. Stir often over medium heat, letting the onions get softer and taking care that the garlic doesn’t brown, about 2 minutes.
- Chop half of the mushrooms pretty finely, and the other half I leave in big chunks. Add them all to the pot and stir to coat the mushrooms in the oil. Saute for about 5 minutes until the mushrooms have softened and the onions are translucent.
- Add the crushed tomatoes, the oregano, sugar and red pepper flakes and stir well. Bring the sauce to a simmer (this will take a few minutes) then add the lid and turn the heat to low. Simmer the sauce for about 30 minutes, then season to taste with kosher salt.
- While the sauce is simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to the manufacturers directions to al dente. Rinse the pasta and then add it to the pot of sauce and toss to coat the pasta with the sauce. Serve immediately.
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We love pasta and we love mushrooms so I can’t wait to try this vegan mushroom bolognese!
This looks wonderful; I can’t wait to try it! But could you confirm that your pretty garnishes for serving are indeed parsley and marigold petals? I’ve got parsley but wasn’t sure about the flowers and wanted to make sure marigold’s are edible – thank you!
Hi Stephanie! Yes they are marigold petals!
I made this last week and it was amazing! My Husband I are meat eaters all the way but this blew our socks off! Way to go, this is so simple yet delicious and satisfied our meat tooths…
This was great! I added some basil from my garden! Loved the note to use two sizes of chop for my mushrooms, really felt it added something.
This was great! Added some fresh basil from my garden. Really liked the note to use two sizes of mushrooms in my chop, felt like it really added something!