Mushroom Bolognese

Mushroom Bolognese
  • 4 servings
  • 10 mins to prepare
Print This


  • 1 tbsp olive oil
  • 1 white onion, finely diced
  • 1 carrot, finely diced
  • 1 stick celery, finely sliced
  • 2 cloves garlic, crushed
  • 250g of Portobello mushrooms, finely chopped (or any mushrooms of choice)
  • 100g wild mushrooms
  • 1 courgette, cut into semi circles
  • 1 red pepper, cut into strips
  • Handful of fresh basil
  • 2 tbsp tomato purrée
  • 300ml vegetable stock
  • 200g cooked spaghetti



  1. Heat the oil in a large pan and sauté the onion, carrot and celery for 5 minutes or until softened.
  2. Add the courgette, garlic, mushrooms and pepper then cook for a further 5 minutes.
  3. Add the basil and tomato purée and cook for a further 2 minutes. Add the stock and simmer for a further 10 minutes.
  4. Serve with cooked spaghetti and a sprinkling of basil and grated vegetarian Italian style hard cheese.

Chefs Tip: This is the perfect recipe for using up any leftover vegetables in the fridge. You could add tinned tomatoes too.