Thisspaghetti bolognese recipe is easy to make as a deliciously rustic and family-friendly dish. A vegan and vegetarian version of classic spaghetti bolognese this recipe includes a flavorful tomato sauce loaded with lots of mushrooms and fresh veggies.
Sauté for 4 to 5 minutes on medium-low heat until onions soften.
Add the chopped or sliced button mushrooms.
Mix and sauté until all water evaporates from the mushrooms.
Add the finely chopped tomatoes.
Mix and sauté tomatoes for 3 to 4 minutes.
Add tomato paste, basil, oregano, salt, red chili flakes and white or black pepper.
Add wine and water or vegetable stock.
Mix and combine thoroughly.
Cover and simmer for 30 minutes on low to medium-low heat.
Check the pot or pan every few minutes, stir, and add a bit more water ¼ cup at a time if the sauce is cooking down too quickly and sticks to the pan.
When the sauce has thickened and done, set it aside.
You can begin to cook the spaghetti when the sauce is covered and simmering. Boil water with salt in a pan.
Place the spaghetti gently in the hot boiling water.
Cook spaghetti on medium to medium-high heat according to package directions, until the spaghetti is al dente.
Making mushroom spaghetti bolognese
Strain the spaghetti in a colander reserving ½ cup of the pasta water.
Add the cooked spaghetti to the prepared bolognese sauce. Mix thoroughly. If the sauce looks thick you can add some of the pasta water to thin it and mix again
Mix and serve hot or warm.
If you prefer, place the plain spaghetti into a bowl or onto a plate first, and then top with the bolognese sauce.
Serve homemade vegan bolognese pasta with fresh basil on top for an extra pop of flavor.
You can grate on some parmesan cheese (dairy or vegan-friendly).
Or you can enjoy with a green salad and warm bowl of soup on the side for a complete meal.
Store leftover mushroom spaghetti bolognese in an airtight container in the fridge for up to 1 to 2 days.
Reheat spaghetti by sautéing gently in a skillet or frying pan adding a bit of water to loosen the spaghetti and sauce.
If you have served the bolognese sauce separately, refrigerate the sauce for 3 to 4 days. While serving, warm or heat the sauce adding some water if needed.
Tomatoes: Add tomatoes that are ripe, red, sweet and not very sour or tangy. If you are out of fresh tomatoes, swap with canned tomatoes or Italian whole tomatoes with juice. Crush the tomatoes before adding.
Tomato paste: You can skip tomato paste if you do not have it.
Mushrooms: In place of button mushrooms, add cremini or shiitake mushrooms.
Herbs: You can easily swap dried herbs with fresh herbs. To replace fresh basil, add 1 to 2 teaspoons of dried basil.
Add ins: Add some cream to the bolognese sauce to bring some richness to it and balance the tanginess. When serving if you prefer you can grate some vegetarian parmesan cheese or vegan cheese.
Wine: Use a good quality red wine as this contributes majorly to the taste. Include white whine if you do not have red wine. If you choose not to use alcohol you can substitute with an additional ½ cup of either water or vegetable stock.
Spiciness: My recipe is spicy recipe. If you are sensitive to pungency or heat, then reduce or omit the red chili flakes.