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Mushroom Bolognese
You won't miss the beef in this meatless version of Bolognese. Mushrooms provide the "meaty" chew and other veggies along with Knorr Roasted Garlic Zero Salt Bouillon provide fantastic flavor.
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16 mins
Cooking Time
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15 mins
Prep Time
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4 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 620.0 |
| Calcium (g) | 120.0 mg |
| Carbohydrates (g) | 112.0 g |
| Cholesterol (g) | 0.0 mg |
| Fat (g) | 9.0 g |
| Fiber (g) | 10.0 g |
| Iron (g) | 5.0 mg |
| Potassium (g) | 1943.0 mg |
| Protein (g) | 20.0 g |
| Saturated Fat (g) | 1.5 g |
| Sodium (g) | 100.0 mg |
| Sugars (g) | 15.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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Bring a large pot of water to a boil and cook spaghetti according to package directions.
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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 Bouillon Roasted Garlic and cook 3 minutes. Add tomatoes; bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Season to taste, if desired.
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Drain pasta; transfer to serving bowl and top with sauce. Serve with grated Parmesan cheese if desired.
Hints & Tips
Chef's Tip: Serve with a baby spinach, red onion and walnut salad, lightly dressed with olive oil and vinegar.
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