Pasta Bolognese is a classic Italian dish loved by many. However, for multiple reasons, some people may be looking to eat less meat. Or maybe you’re just craving bolognese but don’t have any meat on hand. No worries, that’s where my Vegetarian Pasta Bolognese comes in. This bolognese has all the deep, rich flavor of a traditional bolognese, but uses mushrooms and toasted walnuts in place of the meat. Both of these elements add rich, earthy flavor and a meat-like texture to the sauce. Plus, the health benefits of these ingredients make this pasta dish a nutritional powerhouse. Delicious, traditional-tasting, nourishing bolognese made with veggies, ready to warm your heart and your tables this holiday season.
The key to giving this Vegetarian Pasta Bolognese a truly classic taste and texture is finely mincing the mushrooms and walnuts. You don’t want to make them so small that they become a paste, but also not so large that they are recognizable. When you strike that perfect balance, they melt into the sauce and provide just enough texture to fool even the most die-hard bolognese fan.
Looking for other pasta recipes?
White Lasagna with Basil Pesto
Creamy Caramelized Onion, Mushroom, and White Wine Chicken
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Incorporating traditional ingredients like tomato paste, white wine, milk, and bay leaf help create the classic flavor we’ve grown to expect from a bolognese sauce. That way, this lighter take on the classic leaves you feeling just as full and satisfied as heavier, meat-based versions.
I hope you love this Vegetarian Pasta Bolognese! If you loved this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics #fortheperfectbite on Instagram.
Vegetarian Pasta Bolognese
Ingredients
- 1 sweet onion
- 1 stalk celery
- 2 cloves garlic
- 1 medium carrot
- olive oil
- ¾ lb crimini mushrooms
- ¼ lb walnuts
- kosher salt
- 1 ½ cups dry white wine
- ½ cup tomato paste
- 1 bay leaf
- ¼ tsp ground nutmeg
- 2 cups low sodium vegetable or chicken stock
- 1 cup whole milk
- 1 lb pasta
- ¾ cup grated Parmesan cheese
- extra fresh Parmesan, for serving
- ricotta cheese for serving
Instructions
- Finely chop the onion, celery, garlic, and carrot. In a large pot, heat a few tablespoons olive oil over medium heat.Cook the chopped vegetables, stirring often, about 5 minutes.
- In a food processor, finely mince the crimini mushrooms. Add them to the pot with the vegetables and cook, stirring, until the excess water has been cooked out, about 10 minutes.
- Meanwhile, in a saute pan, toast the walnuts over medium heat until just browned and fragrant, stirring often, about 7 minutes.
- Using the food processor, pulse the toasted walnuts until minced but not a powder, about 6-7 pulses.Stir the minced walnuts into the vegetables and mushrooms.
- Stir the white wine, tomato paste, bay leaf, and nutmeg into the vegetables and cook over medium-low heat until the wine is almost totally evaporated.
- Stir in the vegetable or chicken stock, milk, and 1 teaspoon kosher salt. Cook over medium-low heat until the liquid is reduced by half, about 30 minutes.
- Bring a large pot of water to a boil. Cook your pasta for about 2 minutes less than package instructions, then transfer to the pot with the sauce.Reserve 1 cup of pasta water in case the sauce is too thick.
- Stir the pasta into the sauce, along with the grated parmesan, and cook until the pasta is cooked and well combined with the sauce, about 2 minutes. If the sauce is too thick to evenly coat the pasta, stir in some of the reserved pasta water.
- Serve the pasta, topped with extra Parmesan cheese and a scoop of ricotta.
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