Creamy Mushroom Pasta Bolognese Sauce (Vegetarian)
[ watch recipe VIDEO below ] My Creamy Mushroom Pasta Bolognese is a flavor packed main dish perfect for cozy weekends in or entertaining. It features earthy flavors from fresh cremini and dried porcini mushrooms, with full-bodied garlic and red wine and a touch of cream to create a silky texture. Its flavor is boosted with canned tomatoes, tomato paste and Tamari for a bold finish. The creamy sauce clings to the pasta, delivering comfort and flavor. This recipe is vegetarian, easily vegan and gluten free.
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Continue Reading at Vanillaandbean →Chef's Notes
Make Vegan Mushroom Bolognese: omit the cream and add plant milk. I use unsweetened Homemade Cashew Milk. It thickens this recipe beautifully. If using store-bought plant milk, you may need to cook the sauce a little longer to thicken it. Also, use vegan wine and an egg-free pasta like fettuccini, linguini or tube shape pasta.
Recipe adapted from America’s Test Kitchen Everyday Vegetarian October 2016
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Reviews from the Original Source
This recipe delivers. Perfect directions led to easy stress-free execution. I went the heavy cream way. Wow!
Delicious and great texture too!
Looks delicious. Will try soon! Have three comments: instead of dried porcini I buy dried mushrooms from the Carpathian Mountains (in Poland called Tatra Mtns). They are more expensive but also much more flavorful than porcini. Available in many Eastern European delis/markets. Also, my mother always (true of most Eastern European cooks) simmered the dried mushrooms for 20-30 minutes, making sure there was plenty of liquid, which always turns a nice dark brown. Make sure to wash dried mushrooms with in cold water before using and later strain carefully. Lastly, I have used regular egg-based noodles when papardelle are not available.
Very easy and tasty recipe! I have gluten free and vegetarians coming today and this was perfect! Hearty meal!
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