Vegan Bolognese with Pasta & Mushroom

12-Apr 2022, by ingfit

When it comes to comfort food, nothing beats a big bowl of pasta bolognese, and this vegan version is no exception.

This healthful dish is loaded with vegetables and comes together quickly, and I guarantee you won't miss the meat. It's flavourful, and the texture of the mushrooms is a great substitute for meat.

Although this recipe only serves two people, you can always double or triple the sauce recipe and store the leftovers for a future date night.

It's best to make it on a lazy Sunday. You should ideally spend the day reading and savouring the delectable aroma of the simmering sauce.

• 100g ingfit vegan pasta
• 2 tablespoons olive oil
• 170g button mushrooms or mixed, sliced
• 20g spring onion (white parts), sliced
• 50g carrots, diced
• 40g celery stalk, diced
• 2 garlic cloves, minced
• 70g veg broth
• 55g unsweetened almond milk
• 120g crushed tomatoes
• 1 tablespoons tomato paste
• 1 teaspoon coconut aminos or tamari sauce
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ¼ teaspoon crushed fennel seed
• red pepper flakes, or to taste
• salt and black pepper, to taste

1. Bring a large pot of water with a salt to a boil.
2. While you're waiting, start preparing the ingredients (measure, chop, and slice).
3. Once the water is boiling, add the pasta. (I usually cook it for 20-25 minutes, or until the pasta reaches the desired texture).
4. Meanwhile, heat the oil in a separate large skillet or pan over medium heat while the pasta cooks.
5. Add the onion, carrots, and celery. Sauté until the veggies begin to soften, about 10 minutes. Push it to the side of the pan.
6. Add the sliced mushrooms and stir constantly until they begin to release moisture. Push it to the side of the pan.
7. Add the garlic and sauté until fragrant. Stir and combine everything.
8. Pour in the broth. Bring it to a boil, then reduce to a low heat and allow it to reduce by half.
9. Stir in the milk, tomatoes, tomato paste, tamari sauce, thyme, basil, oregano, and fennel. Increase the heat and bring the mixture to a boil.
10. Reduce the heat to low and allow the sauce to thicken and become rich.
11. Remove from heat and season with red pepper flakes, salt, and pepper to taste.
12. Divide the pasta among plates and top with the mushroom bolognese mixture sauce. Serve.

• Finely slice the mushrooms for a meatier texture, or pulse into coarse pieces in a food processor.
• To reduce carbs, use any preferred low carb noodles.
• If you have vegan parmesan on hand, you may also sprinkle it on top.