Mushroom Bolognese

Mushroom Bolognese

You won't miss the beef in this no-meat Bolognese. Mushrooms provide the \meaty\ chew and other veggies along with Knorr Roasted Garlic Zero Salt Bouillon provides fantastic flavor. Our Mushroom Bolognese recipe is sure to be a family favourite!
  • 16 MINS

    Cooking Time

  • 15 MINS

    Prep Time

  • 4 People


  • 1 box (450g) spaghetti
  • 2 Tbsp. (30 mL) olive oil
  • 2 large carrots, peeled and cut into small dice (1 cup/250 mL)
  • 2 ribs celery, cut into small dice (1 cup/250 mL)
  • 1/2 cup (125 mL) diced onion
  • 10 ounces (300 g) cremini mushrooms, cut into small dice
  • 1 package (100g) shiitake mushrooms, stems removed, caps cut into small dice
  • 1/4 cup (60 mL) Knorr® Zero Salt Roasted Garlic Bouillon
  • 1 can (796 mL.) no-salt added diced tomatoes in puree

  1. Bring a large pot of water to a boil and cook spaghetti according to package directions.

  2. Meanwhile, heat olive oil in large nonstick skillet over medium-high heat and cook carrots, celery and onions, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in mushrooms and Knorr® Zero Salt Roasted Garlic Bouillon and cook 3 minutes. Add tomatoes; bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Season to taste, if desired.

  3. Drain pasta; transfer to serving bowl and top with sauce. Serve with grated Parmesan cheese if desired.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 590.0
Calcium (g) 125.0 mg
Carbohydrates (g) 112.0 g
Fat (g) 9.0 g
Fiber (g) 10.0 g
Iron (g) 4.5 mg
Potassium (g) 1950.0 mg
Protein (g) 20.0 g
Saturated Fat (g) 1.5 g
Sodium (g) 105.0 mg
Sugar (g) 15.0 g
Trans Fat (g) 0.0 g

Chef's Tip: Serve with a baby spinach, red onion and walnut salad, lightly dressed with olive oil and vinegar.

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