Mushroom Bolognese on High-Protein Pasta

Prep Time
15 minutes
Cook Time
45 minutes
Mushroom Bolognese

Nutrition Information

Calories 304
Fat 10 g
Saturated fat 2.5 g
Cholesterol 9 mg
Sodium 279 mg
Carbs 29 g
Fiber 13 g
Sugar 4 g
Protein 30 g
Health Benefit

Loaded with vegetables, this dish is a delicious and easy way to add extra nutrients to your diet 

Bolognese sauce is traditionally made with ground meat and simmers for about an hour to let all the flavors develop. This one takes about half the time, but can be prepared even faster by substituting a pre-cut onion, carrot, and celery mix (found in the produce section), and chopping the mushrooms by giving them a couple of short pulses in a food processor. This recipe makes enough sauce for a second batch of pasta (or for a pizza crust spread!). Leftover sauce will keep in the fridge for up to 1 week, or in the freezer for up to 3 months—just thaw it in the fridge overnight.

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  1. Combine the hot water and porcini mushrooms in a bowl; let stand while you prepare the sauce. 
  2. Heat the oil in a large pot or a heavy-bottom, straight-sided skillet over medium heat. Add the onion, celery, carrot, and fresh mushrooms and cook until soft, stirring occasionally, about 15 minutes. 
  3. Add the garlic, oregano, sage, and red pepper flakes. Cook 1 minute. Stir in the tomato paste and cook 2 minutes more. Add the wine and continue cooking until the pan is dry, about 1 minute. 
  4. Drain the porcini mushrooms in a sieve set over a bowl; reserve the soaking liquid and finely chop the mushrooms. Add the mushrooms, 1/4 cup reserved soaking liquid, tomatoes, liquid aminos, salt, and black pepper to the pot. Reduce the heat and simmer 10 minutes, until thickened. Liquid shouldn’t pool together when you run a wooden spoon through the sauce.
  5. Meanwhile, cook the pasta according to package directions. Drain. 
  6. Divide the pasta among 4 bowls. Spoon about 1/2 cup sauce over top. Sprinkle with the cheese and garnish with basil.

Tip: If you prefer to not use wine, substitute 1/4 cup of the mushroom-soaking liquid instead. The use of liquid aminos keeps this dish gluten-free and vegetarian, but if neither is a concern for you, feel free to substitute reduced-sodium soy sauce or Worcestershire sauce. Look for high-protein pasta in the natural foods section of your grocery store, although many stores now carry them in the regular pasta aisle. 

Jennifer Kushnier