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Pasta a la Bolognese

This bolognese sauce is made with mushrooms and in a 100% plant-based version. It is so good, and it is something you have to try; you are really going to love it.
10 mins
20 mins
Simmering time20 mins
50 mins
6 people
Calories: 157kcal


  • 1 ib spaghetti or other pasta
  • 4 tablespoons extra virgin olive oil
  • 1 small onion chopped
  • 1 carrot chopped
  • 1 celery stalk chopped
  • 1 pound mushrooms I use cremini
  • 1/2 cup red wine optional
  • 1 20 -ounce can of San Marzano tomatoes
  • 1 cup water or milk
  • 1 teaspoon Sea salt
  • 1 bay leave
  • 3 tablespoons fresh parsley to serve
  • 2 tablespoons butter


  • Boil the pasta according to the instructions .
  • In a dutch oven add the oil, the chopped onion , carrot and celery and a good pinch of salt , leave for a few minutes over low heat.
  • Add the mushrooms and leave until there is no liquid they begin to caramelize .
  • Add the wine to the pot and let it evaporate for 5 minutes or so.
  • Finally, add the can of tomatoes and a cup of water or milk. Check for salt and adjust if necessary. Add the butter and let it simmer uncovered for about 10-20 minutes.
  • To serve , place on a platter cooked and sauce over pasta. Sprinkle with the mixture of aromatic herbs .


Calories: 157kcal | Carbohydrates: 8g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 425mg | Potassium: 397mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1933IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 1mg
Course: main dish
Cuisine: Italian
Diet: Vegan
Keyword: Bolognese sauce, vegan pasta bolognese
Author: Piloncillo&Vainilla