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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
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Main Dish
Servings 6

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
  • 1½ 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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