These vegan tagliatelle Bolognese with mushrooms are incredibly easy to whip up on a busy weeknight. This easy vegan pasta with mushrooms recipe is likely to impress even meat-eaters.
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A meat-free, rich Bolognese-inspired ragu with shiitake and porcini mushrooms is the vegan recipe you never knew you needed on a weeknight when you simply can't be bothered to cook anything sophisticated.
The vegan Bolognese sauce takes inspiration from the traditional Bolognese ragu, but instead of using mince, it is enriched with a combination of different types of mushrooms.
I prefer to make this recipe with shiitake and porcini mushrooms, but it also works well with chestnut mushrooms or portobello mushrooms.
You can also try it in a combination of baby button or champignon mushrooms, but my advice is to never skip the porcini mushrooms because they give a special flavor to these tagliatelle pasta Bolognese sauce.
What do you need to make this vegan Bolognese recipe?
To make these tagliatelle Bolognese, you need a combination of mushrooms, a couple of other veggies that enrich the flavor of the vegan ragu, and some spices, some of them optional, but highly recommended if you want your tagliatelle bolognese ragu to pack a punch.
So here's what you need for this tagliatelle bolognese recipe:
- Porcini mushrooms - you can use fresh porcini mushrooms if they are in season, but otherwise, dry porcini mushrooms would be great too.
- Shiitake mushrooms - you can substitute these with chestnut or portobello mushrooms, or any other type of mushroom you can get your hands on.
- Onions
- Garlic
- Carrots, grated
- Celery, finely diced
- Chopped tomatoes
- Tagliatelle pasta - I prefer to use tagliatelle for this recipe because I really like how they catch the sauce, but any other shape of pasta would do.
- Olive oil
- Thyme
- Rosemary
- Star anise
- Celery salt
- Onion salt
- Salt and pepper
A soy-free vegan Bolognese sauce
Many recipes for vegan tagliatelle Bolognese require soy mince as a substitute for the real thing, but I don't find it necessary unless you are a soy mince fan.
This vegan Bolognese recipe is chock full of vegetables, and thanks to the addition of spices, including star anise, you are unlikely to need any meat substitute.
If you feel that this recipe lacks enough meat-like texture, you can add a tin of lentils to the other vegetables.
Does this recipe for vegan tagliatelle Bolognese with mushrooms contain alcohol?
Real Bolognese ragu often contains red wine, but I decided to skip it for this recipe because it tastes great without it. If you want to use half a cup of red wine to enrich the Bolognese sauce, you can add it after you add all the spices to the sauce.
Many vegan Bolognese sauce recipes take hours to make, rather mimicking the amount of time it takes to make the real version with meat. However, this soy-free vegan Bolognese pasta only takes a bit over one hour to make without compromising on taste.
When are porcini mushrooms in season?
You can only find fresh porcini mushrooms between September and November and again for a brief period in spring, in March or April. Outside these periods, your best bet is dried porcini mushrooms.
Are porcini mushrooms the same as shiitake?
Porcini mushrooms are often confused with shiitake mushrooms, but they are not the same. Both are sold dried to use in sauces or broths, but porcini have a more earthy, pronounced flavour. Shiitake mushrooms are a bit meatier and less expensive than porcini.
If you liked these vegan tagliatelle Bolognese with mushrooms, check out my other vegan recipes.
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Vegan Tagliatelle Bolognese with Mushrooms
Ingredients
- 2 tablespoon olive oil
- 30 g (1 oz) dried porcini mushrooms
- 250 g (1 cup) shiitake mushrooms
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 1 large carrot, grated
- 2 stalks celery, finely diced
- 2 cans (14 oz / 400 g) chopped tomatoes tins
- 1 teaspoon tomato puree
- ½ teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 1 star anise
- 1 teaspoon celery salt
- 1 teaspoon onion salt
- 300 g (10.5 oz) tagliatelle, fresh
- Salt and pepper to taste
Instructions
- Rehydrate the porcini mushrooms by during a cup of boiling water over them in a bowl.30 g dried porcini mushrooms
- In a large non-stick pot or frying pan, heat the olive oil and add the shiitake mushrooms. Fry on medium heat until the mushrooms change colour to a golden brown.2 tablespoon olive oil250 g shiitake mushrooms
- Add the onion, garlic, carrots, celery and cook for about 10 minutes until the veggies are soft. If needed, add another tablespoon of olive oil.2 medium onions4 cloves garlic1 large carrot2 stalks celery
- Add all the herbs, star anise, celery salt and onion salt, and the tomato puree.1 teaspoon tomato puree½ teaspoon thyme1 teaspoon rosemary1 teaspoon oregano1 star anise1 teaspoon celery salt1 teaspoon onion salt
- Remove the porcini mushrooms from the water, but don't throw it away. Chop the mushrooms and add them to the pan. Pour the liquid from the porcini in the pan. Add the chopped tomatoes, stir, and cook for 25-30 minutes until the sauce thickens.2 cans (14 oz / 400 g) chopped tomatoes tins
- Meanwhile, cook the tagliatelle in salted water according to the instructions on the package.300 g tagliatelle
- Toss the tagliatelle with the sauce and serve immediately.
Notes
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
itofood says
For me that I come from Bologna speak about vegan tagliatelle sound strange but next week at Bologna I try it and I will send you a feedback. Great job I love fusion style experience
Alice says
Thank you, "vegan bolognese" sounds indeed a bit strange, but it's delicious nonetheless 🙂
Michelle says
That looks delicious!
Chantelle Theron says
I love vegan bolognese, will make this. Thank you.
Donovan Carper says
That looks amazing!!!
victoriarose002 says
This sounds so good as well as sounding fairly easy to make. Quite tempted to give it a go 🙂
abimcgpjnaik says
Looks so good! I am a sucker for anything pasta related and this looks just like the real thing!
Pop In Nutrients says
I am a vegetarian and loved your recipe! thanks for sharing! will surely try it!
Alice says
Thank you so much, I really hope you like it 😊
Pop In Nutrients says
me too ☺️
James Tennis says
Hey Alice, I'm your staunch follower of all your pasta recipes...You inspire me everyday...Today I'm making this Tagliatelle bolognese and would like to show you aftermath results...
Razdeep says
It's look so 😋 yummy
Narun Garg says
diet is very important.. and nothing better than a tasty vegan recipe. You go girl 🙂 nice recipe.
s.s. says
Sharing your recipe. Thank you
https://myfitforward.wordpress.com/2020/05/06/6th-may-2020/
Jo says
If vegan pasta looks so delicious who would want to have meat! This is absolutely mouth watering pasta dish. Can't wait to give it a try.
a flavor journal. says
The mushrooms in this dish make it absolutely delicious, and you don't even need meat! It's such a perfect recipe for our meatless Monday rotation! Thank you!
Alice says
Thank you, it's indeed perfect if you want to cut down on meat 🙂
Alena says
I love the addition of mushrooms to this vegan bolognese. I’ve never actually cooked with dried porcini mushrooms before and didn’t realize how easy it was to prepare them!
Natural Foods Noelle says
This recipe looks delicious! I love that you use two different types of mushrooms in the bolognese. Can't wait to try making it.
Mikayla says
This was a great meatless monday dish for us and honestly, we didn't even miss the meat! The mushrooms were a fantastic addition and everyone really enjoyed it. We'll make it again!
Alice says
I’m so glad you liked it!
The Kitchen Whisperer says
OH this sounds amazing! I'm not vegan or vegetarian but I LOVE all of the ingredients in this dish especially both mushrooms! I can't wait to make this! This looks so incredible!
Alice says
Thank you so much! I’m not a vegan myself, but I mostly cook vegetarian and vegan things.