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Mushroom Bolognese with Fettuccine
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Prep Time:
1 hour 10 minutes
Total Time:
1 hour 10 minutes
Vegetarian mushroom bolognese with veggies in a flavorful tomato sauce, paired with fettuccine for a satisfying 300 calorie meal.
Ingredients:
  • 3 tablespoons olive oil
  • 1 cup diced onions
  • 1/2 cup diced carrot
  • 1/4 cup finely chopped celery
  • 4 1/2 teaspoons finely chopped garlic
  • 1/4 teaspoon salt
  • 2 packages (8 oz each) baby bella mushrooms, coarsely chopped
  • 2 packages (8 oz each) white button mushrooms, coarsely chopped
  • 1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
  • 1 can (15 oz) Muir Glen™ organic tomato sauce
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon soy sauce
  • 12 oz uncooked fettuccine (from 16-oz box)
  • 1/2 cup shredded Parmesan cheese, if desired
  • 1/4 cup thinly sliced fresh basil leaves, if desired
Instructions:
  • Heat 2 tablespoons of oil in a 5-quart Dutch oven over medium-high heat until hot. Sauté onions, carrots, celery, garlic, and salt for 5 to 6 minutes until softened, stirring occasionally. Transfer the vegetable mixture to a small bowl.
  • In the same Dutch oven, heat the remaining 1 tablespoon of oil over medium-high heat. Sauté mushrooms for 14 to 19 minutes, stirring occasionally, until tender and liquid has evaporated.
  • Combine the vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano, and red pepper flakes in a pot and bring to a simmer. Reduce the heat to medium-low and cook uncovered for 15 to 20 minutes until the sauce starts to thicken. Remove from heat and stir in the soy sauce before serving.
  • Prepare the fettuccine according to package instructions, then drain. Serve the fettuccine with the sauce, and top with shredded Parmesan cheese and fresh basil for a delightful presentation.

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