Vegan Pasta Bolognese with Mushrooms

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This easy Vegan Pasta Bolognese with Mushrooms is one of my favorite comfort food recipes. It’s rich in taste, partly thanks to the deep dark mushroom flavors enhanced by the red wine. It’s a flavor packed dish that hits all the right spots.

Pasta bolognese has always been a huge family favorite, so I knew I needed to come up with a vegan recipe that would wow my meat loving family…and my oh my, did I do just that. I like that it’s a healthy recipe that is packed with meatlike textures, loaded with flavors and so satisfyingly tasty. Plus, it’s also packed with vegetable protein and is actually a lot healthier than a regular pasta bolognese. It’s a win-win in my book.


My pasta recipe is a vegan copycat of the pasta bolognese I grew up eating. I tried lots of different variations until the taste and texture was just right. The success of this dish is partly thanks to the deep wine flavors that’s combined with the classic pasta sauce spices. The mushrooms and carrots work together to give it that meatlike texture we all like.

Vegan 30 minute pasta and meal prep friendly

This recipe is also great when you’re in a time crunch. It only takes around 30 minutes to make and it’s packed with amazing tastes. I like to make a double batch and freeze half for a later date. It’s so easy and a great little rainy day tip.

How to serve

I like to serve my spaghetti topped with fresh chopped basil and a side of garlic bread. There’s nothing quite like a delicious garlic filled bread to help soak up all the pasta sauce. It’s just so good.

You can use any type of pasta you prefer. My personal favorite is spaghetti, but any type of pasta works with this recipe. The general rule is, the wider the pasta is the more sauce it can hold.

What’s great about this Vegan Pasta Bolognese with Mushrooms recipe

  • Super easy to make
  • Meal prep friendly
  • Family and kid friendly
  • Very tasty and loaded with plantbased protein
  • Healthy
  • Vegan and can be gluten free

Gluten free Vegan Pasta Bolognese with Mushrooms version

It’s easy to make this delicious Vegan Pasta Bolognese with Mushrooms recipe gluten free. With all the amazing variety of gluten free pastas out there, you can just pick your favorite. I personally like to use brown rice pasta or pasta made from lentils or chickpeas. They have the most authentic pasta texture and work really well with the pasta sauce flavors.

How is this Vegan Pasta Bolognese with Mushrooms made? It’s so easy:

  • Rinse the carrots, onion, garlic, olives and mushrooms and chop them in a food processor.
  • Next, heat olive oil in a large pan and add the chopped vegetable mix. Let it cook at medium high heat for 10-15, while stirring occasionally. Once the veggies are softened and slightly browned, add dried oregano, dried basil, salt, pepper, soy sauce and red wine and let it simmer for a few minutes.
  • Next, add the crushed tomatoes and water and stir to combine everything.
  • Turn the heat down, add bay leaves and cover the dish with a lid, leaving it to simmer for 15-20 minutes.
  • Once the sauce is close to done, cook the pasta as instructed on the package.
  • Pour half of the fresh basil into the pasta sauce and stir to combine.
  • Serve the pasta topped generously with pasta sauce and garnished with a little fresh basil. Enjoy.

If you’re looking for more easy pasta recipes take a look at my vegan stroganoff or my Vegan Spicy Sticky Soba Noodles

Vegan Pasta Bolognese with Mushrooms

This easy vegan pasta bolognese with mushrooms are one of my favorite comfort food recipes. It's rich in taste, partly thanks to the deep dark mushroom flavors enhanced by the red wine. It's a flavor packed dish that hits all the right spots.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 1 tbsp Olive Oil or Coconut Oil
  • 2 large Carrots Finely diced
  • 1 White Onion Diced
  • 3 cloves Garlic Minced
  • 1 cup Mixed Mushrooms Finely Chopped
  • 1 pound Portabella Mushrooms Finely Chopped
  • 5 Black Olives Pit removed and finely chopped
  • 1 cup Red Wine
  • ¾ cup Water
  • 2 cups Crushed Tomatoes
  • 1 tbsp White Wine Vinegar
  • 2 tsp Dried Oregano
  • 2 tsp Dried Basil
  • 2 Bay leaves
  • 2 tbsp Soy Sauce
  • Salt and Pepper to taste
  • 1 bunch Fresh Basil Chopped

Instructions

  • Rinse the carrots, onion, garlic, olives and mushrooms and chop them in a food processor.
  • Next, heat olive oil in a large pan and add the chopped vegetable mix. Let it cook at medium high heat for 10-15, while stirring occasionally. Once the veggies are softened and slightly browned, add dried oregano, dried basil, salt, pepper, soy sauce and red wine and let it simmer for a few minutes.
  • Next, add the crushed tomatoes and water and stir to combine everything.
  • Turn the heat down, add bay leaves and cover the dish with a lid, leaving it to simmer for 15-20 minutes.
  • Once the sauce is close to done, cook the pasta as instructed on the package.
  • Pour half of the fresh basil into the pasta sauce and stir to combine.
  • Serve the pasta topped generously with pasta sauce and garnished with a little fresh basil.
    Enjoy.

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