Vegetarian Bucatini Bolognese

Vegetarian Bucatini Bolognese

Recipe adapted from Martha Stewart Living Magazine

Vegetarian Bucatini Bolognese

Vegetarian Bucatini Bolognese

Tonia Bloom
Baby bella mushrooms stand in for the "meat" in this hearty Bolognese sauce that is satisfying and very filling.
4 from 1 vote
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Main Dish
Diet Blue, Low Sodium
Servings 6
Cost $2.14 per serving

Equipment

  • Food Processor

Ingredients
  

  • 24 ounces Baby Bella Mushrooms quartered
  • 1 (28-ounce) can Whole Peeled Tomatoes
  • 2 tablespoons Buttery Spread
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 cup Onion diced fine
  • 1 cup Carrots diced fine
  • 1 cup Celery diced fine
  • teaspoons Minced Garlic (jar)
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper
  • ½ cup Dry Sherry not cooking sherry
  • ½ teaspoon Crushed Rosemary
  • 1 pound Buccatini
  • 2 ounces Parmesan Cheese grated fine

Instructions
 

Food Processor Prep:

  • Work in batches and don't fill bowl more than halfway. Pulse mushrooms until finely chopped. Transfer to a bowl. Should have 6 cups.
    Add tomatoes with juice and pulse until chopped. Transfer to liquid measuring cup. Should have 3 cups.
    Vegetarian Bucatini Bolognese ingredients prepped and ready

Cook the Bolognese:

  • Heat buttery spread and 2 tablespoons oil in a large skillet over medium heat. Add onion, carrots, celery, and garlic. Cook and stir about 6-8 minutes, or until onion is tender. Add mushrooms and salt. Cook and stir until mushrooms have released their liquid, about 7-8 minutes.
    Increase heat to medium-high and add the sherry. Cook until liquid has evaporated, about 5 minutes. Add tomatoes, 1 cup of water, rosemary, and pepper. Bring to a boil. Reduce heat and simmer for 30-45 minutes, or until thickened. Stir as needed.
    Vegetarian Bolognese sauce cooking on the stovetop

Cook the Pasta and Finish the Dish:

  • Cook pasta according to package directions without salt for al dente. Reserve 1 cup of pasta water, then drain.
    Return pasta to pot and heat over medium-low heat. Stir in sauce, cheese, an remaining 1 tablespoon oil. Stir in reserved pasta water ¼ cup at a time until sauce is of desired consistency and coats pasta.

Plate and Serve:

  • Divide Bolognese evenly between 6 pasta bowls and serve hot.
Nutrition Facts
Vegetarian Bucatini Bolognese
Amount per Serving
Calories
506
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
12
mg
4
%
Sodium
 
229
mg
10
%
Carbohydrates
 
71
g
27
%
Fiber
 
6
g
25
%
Sugar
 
8
g
9
%
Protein
 
20
g
40
%
Carb Count
 
5
31
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Dinner Recipes, Heart Healthy, Meatless Meals, Pasta and Pizza
Food Groups ***Starch = 3.5 servings, Vegetables = 3 servings, Fat = .5 serving
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