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Finished bowl of vegan pasta with a fork

Vegan Bolognese Sauce w/ Mushrooms

Vegan Bolognese Sauce! This vegetarian mushroom bolognese sauce is filled with hearty vegetables and rich flavor for a delicious vegan meal. Serve it over gluten-free pasta or zucchini noodles for a low carb option!
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 392kcal
Author: Sarah McMinn


  • 12 ounces Fettuccine Pasta
  • 2 tablespoon olive oil, divided
  • 1 yellow onion roughly chopped
  • 2 celery stalks roughly chopped
  • 2 carrots peeled and roughy chopped
  • 4 cloves garlic roughy chopped
  • 1 cup raw walnuts
  • 1 pound button mushrooms
  • 1 pound shiitake mushrooms
  • 1 cup dry red wine
  • 1 cup unsweetened non-dairy milk
  • 28 ounces crushed tomatoes
  • 1/4 cup tomato paste
  • 1/4 cup fresh parsley minced
  • 1/4 cup fresh basil minced
  • salt and pepper to taste


  • Begin by cooking the pasta in a large pot of boiling salted water. Make sure your pot is large enough to allow the pasta to cook without sticking together. Cook it for about 12 minutes, stirring frequently. Once the pasta is cooked, drain it through a colander and toss it with 1 tablespoon of olive oil. This prevents the pasta from clumping together as it cools.
  • In a large sauté pan, heat 2 tablespoons oil over medium heat. In a food processor, pulse onions, celery, carrots, garlic, and walnuts a few times until they are well minced. Transfer to a pot and sauté for about 3-4 minutes, stirring occasionally. Wipe down the food processor and add the mushrooms. Pulse a few times until mushrooms are broken down and resembled minced meat. Add them to the veggies and sauté for another 3-4 minutes until the mushrooms have cooked down in size.
  • Add the wine and bring to a simmer. Simmer for 5-7 minutes until the wine has cooked all the way down. Stir in the non-dairy milk and continue to cook it down for another 5-6 minutes until the milk has evaporated.
  • Once the milk has cooked down, add the tomatoes, tomato paste, fresh herbs, salt, and pepper. Cook, uncovered, until the sauce is rich and thick. Remove from heat. Taste and adjust seasonings before serving.


Serving and Storing - Serve your Bolognese sauce over pasta or zucchini noodles. Top with vegan parmesan and fresh parsley. Serve alongside crusty bread or a vegan caesar salad. Store the leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently reheat the pasta over the stove with 1-2 tablespoons of water.
Recipe Tips
  1. Use your preferred pasta – any will work! I updated this recipe with thin spaghetti noodles but I have also used bow tie, rotini, and fusilli pasta. 
  2. Cook the pasta to al dente to avoid mushy pasta. If you use thicker or thinner noodles, I recommend following the box’s instructions to cook the pasta al dente. Cook times can range from 5 to 6 minutes to 12 or more depending on the variety.
  3. When choosing a wine, you want to go for something dry like a Pinot Noir or Cabernet Sauvignon. Avoid any kind of sweet wine.
Variations - For a low carb, keto-friendly recipe, substitute zucchini noodles for pasta noodles.


Calories: 392kcal | Carbohydrates: 35g | Protein: 13g | Fat: 23g | Saturated Fat: 4g | Sodium: 310mg | Potassium: 1608mg | Fiber: 10g | Sugar: 18g | Vitamin A: 4470IU | Vitamin C: 47.1mg | Calcium: 131mg | Iron: 4.5mg