Spaghetti with Mushroom Bolognese

3 Reviews
From the EatingWell Kitchen

Domestic white (or “button”) mushrooms stand in for the meat in this still-hearty variation of a classic sauce. Serve with a sprinkling of freshly grated Parmesan or a spoonful of part-skim ricotta cheese. Complete the meal with a crisp arugula salad.

Ingredients 2 servings

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  • 4 ounces whole-wheat spaghetti
  • 1 tablespoon extra-virgin olive oil
  • 2 large shallots, finely chopped
  • 1 large carrot, peeled and finely chopped
  • 10 ounces mushrooms, finely chopped
  • 1/8 teaspoon salt, or to taste
  • 1/4 teaspoon pepper
  • 1 15-ounce can diced tomatoes
  • 2 teaspoons chopped fresh oregano

Preparation

  • Active

  • Ready In

  1. Bring a large saucepan of water to a boil. Cook pasta until just tender, about 10 minutes, or according to package directions. Drain, then return the pasta to the pot.
  2. Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallots, carrot, mushrooms, salt and pepper; cook, stirring often, until the mushrooms have wilted and the juices have evaporated, about 12 minutes. Stir in tomatoes and oregano and cook, stirring often, until the sauce has thickened slightly, about 5 minutes. Pour the sauce over the pasta and stir to coat.
  • Make Ahead Tip: Make the sauce (Step 2), cover and refrigerate for up to 3 days.

Nutrition information

  • Per serving: 378 calories; 8 g fat(1 g sat); 10 g fiber; 66 g carbohydrates; 14 g protein; 64 mcg folate; 0 mg cholesterol; 15 g sugars; 0 g added sugars; 7626 IU vitamin A; 41 mg vitamin C; 92 mg calcium; 4 mg iron; 662 mg sodium; 932 mg potassium
  • Carbohydrate Servings: 4

Reviews 3

July 09, 2012
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By: EatingWell User
Not too bad While the dish is very quick and easy to make, it lacks a certain something to bring it all together. I added a generous of sauteed garlic (using cooking spray to keep down the calories) and some caramelised yellow onions (again done using cooking spray) - I also added brown crimini mushrooms to the white button mushrooms. If you use older mushrooms (mushrooms develop more flavour as they age) and then gently saute (to brown) them before adding them to the recipe - you will bring out the natural meaty flavours of the mushrooms...takes a bit longer but well worth the wait and effort. Pros: Cheap and easy to make Cons: Needs more oomph in the flavour department
December 20, 2010
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By: h_wentworth
Surprisingly tasty I'm not sure I've ever made tomato sauce without garlic! But I made this as is (red onion instead of shallot) and it was tasty. Also used fire roasted tomatoes.
October 21, 2009
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By: robyn.donnelly
i liked this dish. it was nothing spectacular, but a healthy, cheap and tasty meal that was easily thrown together after a long day. will definitely keep it as a standby meal!