This spaghetti 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.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 60 minutes
  • Yield: 3
  • Category: Brunch, Main Course
  • Cuisine: Italian, World

Ingredients

  • 3 tablespoons olive oil
  • ½ cup finely chopped onions (- 60 grams or 1 medium sized)
  • ½ teaspoon finely chopped garlic (or 2 small to medium-sized)
  • ½ cup finely chopped carrots (- 75 grams or 1 small to medium carrot)
  • 1 tablespoon finely chopped celery
  • 3 to 3.5 cups button mushrooms (- rinsed or wiped and sliced - 250 grams)
  • 3 to 3.25 cups finely chopped tomatoes (- 400 grams or 4 to 5 medium-sized)
  • ¼ cup chopped basil
  • ½ teaspoon dried oregano
  • 2 tablespoons tomato paste (- optional)
  • 1 teaspoon red chili flakes (or cayenne pepper or red chili powder)
  • ½ cup red wine
  • ½ cup water (or vegetable stock)
  • ¼ teaspoon white pepper (or black pepper, add as required)
  • salt (as required)
  • 5 cups water
  • 1 teaspoon salt (or as required)
  • 250 grams spaghetti
  • 9 to 10 basil leaves

Method

Making mushroom bolognese sauce

  1. Heat olive oil in a pan or skillet.
  2. Add onions, carrots, celery and garlic.
  3. Sauté for 4 to 5 minutes on medium-low heat until onions soften.
  4. Add the chopped or sliced button mushrooms.
  5. Mix and sauté until all water evaporates from the mushrooms.
  6. Add the finely chopped tomatoes.
  7. Mix and sauté tomatoes for 3 to 4 minutes.
  8. Add tomato paste, basil, oregano, salt, red chili flakes and white or black pepper.
  9. Add wine and water or vegetable stock.
  10. Mix and combine thoroughly.
  11. Cover and simmer for 30 minutes on low to medium-low heat.
  12. 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.
  13. When the sauce has thickened and done, set it aside.

Cooking spaghetti

  1. You can begin to cook the spaghetti when the sauce is covered and simmering. Boil water with salt in a pan.
  2. Place the spaghetti gently in the hot boiling water.
  3. Cook spaghetti on medium to medium-high heat according to package directions, until the spaghetti is al dente.

Making mushroom spaghetti bolognese

  1. Strain the spaghetti in a colander reserving ½ cup of the pasta water.
  2. 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
  3. Mix and serve hot or warm.
  4. If you prefer, place the plain spaghetti into a bowl or onto a plate first, and then top with the bolognese sauce.

Serving suggestions

  1. Serve homemade vegan bolognese pasta with fresh basil on top for an extra pop of flavor.
  2. You can grate on some parmesan cheese (dairy or vegan-friendly).
  3. Or you can enjoy with a green salad and warm bowl of soup on the side for a complete meal.

Storage

  1. Store leftover mushroom spaghetti bolognese in an airtight container in the fridge for up to 1 to 2 days.
  2. Reheat spaghetti by sautéing gently in a skillet or frying pan adding a bit of water to loosen the spaghetti and sauce.
  3. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.