Mushroom Bolognese

Total: 75 minutes | Prep: 15 minutes | Cook Time: 60 minutes | Serves: 2

This is a wonderful dish when its chilly outside or when a pasta craving hits. It is rich, delicious, and very satisfying. It works well as a "Meatless Monday" dinner as the mushrooms provide a hearty meat-like texture. Those who normally eat meat will not notice its absence! I like to simmer the sauce for a good hour to meld the flavors, but you could use less cook time if you are in a rush. This recipe can easily double or triple depending on how many need to be served.


1-14oz can diced tomatoes

1/2 yellow onion (chopped)

1 garlic clove (minced)

1 Tbsp Olive Oil

8oz package of mushrooms (any variety, sliced)

1/2 red pepper (chopped)

1/2 cup vegetable broth

1/4 tsp dried oregano

1/4 tsp dried basil

1/8 tsp sea salt (or to taste)

dash black pepper

1/4 cup almond milk (optional)

To Serve

2 cups prepared Chick Pea Pasta (or brown rice pasta)

2 cups Baby Spinach

garnish with fresh chopped basil (optional)

In a 4 quart stock pot, add the 1 Tbsp olive oil and turn on medium/low heat. Add the chopped onion and garlic then saute until tender (about 10 minutes). Be careful to not to burn the garlic, as it will become bitter. Add it the mushrooms and red pepper. Continue to saute until mushrooms are browned and there is no liquid left in the pan. Deglaze the pan by adding in the vegetable broth, followed by the can of tomatoes. Stir, then add in the spices (oregano,basil, salt and pepper). Cover and let simmer on low heat for about an hour. Add in the optional almond milk and let simmer for a couple of minutes

To serve, place 1 cup of baby spinach on each plate, then top with one cup of the cooked pasta and a generous helping of the Mushroom Bolognese. Garnish with additional fresh chopped basil. enjoy!