Mushroom Bolognese Pasta
This is a vegetarian version of bolognese using mushrooms, which have a texture about them that works well in place of meat. Mushrooms are rich in potassium, phosphorus, copper and iron.
Servings: 2 Servings
Ingredients
- 1 tsp olive oil
- 8-10 mushrooms, chopped
- 1 onion, diced
- 2 cloves fresh garlic, pressed
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried marjoram
- 1 Tbsp red wine
- 28 oz diced tomatoes
- sea salt, to taste
- pinch black pepper, to taste
- 200 gram whole grain pasta, (gluten-free: use rice, corn, quinoa or some other gluten-free pasta)
Instructions
- In a sauce pot, saute the mushrooms first. Once they are soft and brown (about 10 minutes), add the onions and then the garlic. Once these are soft, add the seasonings and allow them to infuse into the oil for a few minutes. Pour in the wine, letting it sizzle. Add the tomatoes next, with some salt and pepper to taste. Bring the pot to a boil, then turn down and simmer for 20 minutes.
- While this cooks, make the pasta by putting the noodles in a pot of boiling and lightly salted water. The noodles will take about 10 minutes to cook, then drain them and serve topped with the mushroom bolognese sauce.
Nutrition
Calories: 306kcal | Carbohydrates: 57g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 778mg | Potassium: 593mg | Fiber: 12g | Sugar: 17g | Vitamin A: 2100IU | Vitamin C: 26.4mg | Calcium: 240mg | Iron: 8.1mg
