Mushroom Bolognese

Veggie Bolognese with Feta Twist: Weeknight Dinner Champion (Made in One Pan!)

This recipe isn’t your average bolognese. It’s an entirely new creation, a one-pan wonder bursting with flavor! Earthy mushrooms and refreshing zucchini noodles come together to create a hearty and satisfying vegetarian meal that’s perfect for busy weeknights.

Ready in under an hour (including prep!) – Serves 4

Ingredients:

• Mushroom Magic:
  • 15g dried porcini mushrooms
  • 10 portobello mushrooms (500g), trimmed and roughly chopped
• Flavor Base:
  • 1 onion, roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 3 garlic cloves, peeled
  • 1 tablespoon olive oil
• Rich & Tangy Sauce:
  • 2 tablespoons low-salt tomato paste
  • ½ cup (125ml) dry red wine
  • 1 (400g) can chopped tomatoes
  • 1 (400g) can low-salt kidney beans, drained and rinsed
  • ½ cup (125ml) homemade vegetable stock (or low-sodium store-bought or water)
  • 2 teaspoons reduced-sodium soy sauce
• Pasta & Zing:
  • 150g linguine
  • 2 zucchinis (courgettes)
  • 100g reduced-fat feta cheese, crumbled (for serving)
• Finishing Touches:
  • Salt and freshly ground black pepper (to taste)

Instructions:

1. Revive the Porcini: Give those dried porcini mushrooms a spa treatment! Soak them in warm water for 15 minutes in a small bowl. Drain them, reserving the flavorful soaking liquid, and chop them finely.
2. Sauté the Veggies: While the porcini relax, blitz the onion, carrot, and garlic in a food processor until finely chopped (not a mush!). Heat olive oil in a large pan over medium heat. Add the chopped veggies and cook, partially covered, for 5 minutes, stirring occasionally, until softened.
3. Pulse the Portobellos: Time to transform portobellos into superstars! Pulse them in batches in a food processor until the pieces are no bigger than 1cm.
4. Unlock Mushroom Magic: Add the pulsed portobellos to the pan with the softened veggies. Stir well and cook, covered, for 5 minutes, giving them a stir occasionally to release their juices.
5. Deepen the Flavor: Crank up the heat to medium-high and add the chopped porcini mushrooms. Cook, stirring frequently, for another 5 minutes, until the mixture dries out a bit. Stir in the tomato paste and cook for 1 minute.
6. Deglaze & Simmer: Pour in the red wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan for extra flavor. Add the chopped tomatoes, drained kidney beans, vegetable stock, soy sauce, and the reserved porcini soaking liquid. Bring to a simmer, then reduce heat to medium and simmer for 10 minutes, letting the sauce thicken slightly.
7. Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions, aiming for 10-12 minutes, or until al dente. Drain the pasta, reserving a little pasta water (just in case you need to loosen the sauce later).
8. Zucchini Transformation: Time to unleash your creativity! Use your spiralizer or julienne peeler to create long, thin zucchini ribbons. If you don’t have those fancy tools, use a knife to thinly slice the zucchini lengthwise, then cut the slices into long, thin strands.
9. The Big Combine: In a large bowl, toss the drained pasta and zucchini noodles together. Add the cooked mushroom bolognese sauce and gently toss to coat everything evenly. Season with freshly ground black pepper to taste. If the sauce seems too thick, add a splash or two of reserved pasta water to loosen it up.
10. Feta Finish! Divide the pasta and sauce mixture among 4 plates or bowls. Top with crumbled feta cheese and serve immediately. Enjoy your delicious and innovative twist on a classic!