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Overhead shot of vegetarian spaghetti bolognese in a white bowl on a marble surface

Vegetarian Spaghetti Bolognese with Mushrooms

This vegetarian spaghetti bolognese is an easy meat free recipe made with mushrooms and a rich tomato sauce for a super comforting and filling bowl of pasta.
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 192kcal


  • 2 tablespoon Olive Oil
  • 1 Onion chopped
  • 2 Carrots peeled and chopped
  • 3 cloves Garlic crushed
  • 1 tablespoon Dried Thyme
  • 10 g Dried Porcini Mushrooms
  • 500 g Chestnut Mushrooms diced
  • 1 tablespoon Tomato Puree
  • 200 ml Red Wine
  • 2 tablespoon Soy Sauce
  • 1 400g tin Chopped Tomatoes
  • Parmesan Rind optional
  • Salt and Pepper
  • Parmesan to serve
  • Spaghetti to serve


  • Heat the olive oil in a large pot. Add the onion and carrot and cook until softened then add the garlic and plenty of salt and pepper and cook for another couple of minutes.
  • Place the dried mushrooms in a bowl and pour over boiling water. Leave to soak. Add the chopped fresh mushrooms to the onion mixture in batches until they're all softened. Add the thyme.
  • Roughly chop the wild mushrooms and add to the pot with the tomato paste and stir to coat. Pour in the mushroom soaking liquid, red wine and soy sauce, turn up the heat and simmer for a few minutes.
  • Add the chopped tomatoes and more salt and pepper and simmer for 20 minutes until the sauce is thick. Serve with spaghetti and parmesan.


Nutrition information is an estimate and will vary depending on the ingredients used.


Calories: 192kcal | Carbohydrates: 20g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 680mg | Potassium: 1033mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5260IU | Vitamin C: 14.6mg | Calcium: 91mg | Iron: 3mg