Vegan Mushroom Bolognese Spaghetti

A rich and hearty vegan mushroom Bolognese that’s perfect for a cozy dinner. Packed with umami flavors, this plant-based dish is satisfying and delicious.

Ingredients

For the Bolognese Sauce:

• 2 tbsp olive oil (or any neutral cooking oil)
• 1 medium onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3–4 garlic cloves, minced
• 400g (14 oz) mushrooms, finely chopped (button, cremini, or portobello)
• 1/2 cup red lentils, rinsed (optional for added protein)
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 cup vegetable broth
• 1/2 cup red wine (optional for depth of flavor)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp smoked paprika
• 1/4 tsp red chili flakes (optional)
• Salt and pepper to taste
• 1 tsp soy sauce or tamari (for extra umami)

For the Spaghetti:

• 400g (14 oz) spaghetti (use gluten-free if needed)
• Water and salt for boiling

Optional Toppings:

• Fresh basil leaves
• Nutritional yeast or vegan Parmesan
• Drizzle of olive oil

Instructions

1. Cook the Spaghetti:
   • Boil water in a large pot, add salt, and cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. Prepare the Bolognese Sauce:
   • Heat olive oil in a large skillet or saucepan over medium heat. Add onion, carrot, and celery, and sauté until softened (about 5–7 minutes).
   • Add minced garlic and cook for 1 minute until fragrant.
   • Stir in the chopped mushrooms and cook for 5–7 minutes, allowing them to release their moisture and become golden.
3. Build the Sauce:
   • Add tomato paste and stir for 1–2 minutes to enhance the flavor.
   • Pour in the red wine (if using) and cook until it reduces slightly.
   • Add the crushed tomatoes, vegetable broth, lentils (if using), oregano, basil, smoked paprika, and chili flakes. Stir to combine.
4. Simmer:
   • Cover and let the sauce simmer for 20–25 minutes, stirring occasionally. If the sauce thickens too much, add a splash of reserved pasta water.
   • Stir in soy sauce or tamari, and adjust salt and pepper to taste.
5. Combine:
   • Toss the drained spaghetti with the mushroom Bolognese sauce. Add a bit of reserved pasta water. This helps to coat the noodles evenly.
6. Serve:
   • Plate the spaghetti and garnish with fresh basil and nutritional yeast or vegan Parmesan.

Pairing Ideas

Sides:

• Garlic Bread: Toasted vegan garlic bread pairs perfectly for soaking up the sauce.
• Side Salad: A crisp green salad with a light vinaigrette adds freshness.

Beverages:

• Wine: A vegan-friendly red wine, like a Merlot or Pinot Noir, complements the rich flavors.
• Mocktail: A sparkling water with lemon or a rosemary-infused lemonade adds a refreshing touch.

Desserts:

• Dark Chocolate Mousse: Finish the meal with a light, dairy-free dessert.
• Berry Sorbet: A tangy sorbet cleanses the palate beautifully.

Enjoy this comforting and flavor-packed vegan mushroom Bolognese spaghetti!