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 tbsp 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 tsp tomato puree½ tsp thyme1 tsp rosemary1 tsp oregano1 star anise1 tsp celery salt1 tsp 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.
Sharon says
This bolognese dish is so good you will not miss the meat at all. A great meatless Monday dish.
Ashley says
I don't even like mushrooms, and this was fantastic!
Alice says
Thank you Ashley, I'm glad it changed your views on mushrooms 🙂
Iryna says
Mm! I'm already craving this for dinner tonight. I love the idea of using mushroom soaking water for cooking.
Alice says
It really enhances the flavours!
Jen says
This recipe is incredible. Complex and flavorful yet easy enough for anyone to make. Served over GF linguine. Yum.
Alice says
Thank you Jen. I'm sure it works great with GF pasta.
kimscravings says
Such a delicious recipe! This was way easier than I thought it would be and the whole family loved it! I will definitely make again!
Chef Dennis says
Hmm yum! This Vegan Tagliatelle Bolognese is perfect for out weeknight dinner. Looks really scrumptious and totally satisfying. What makes it more appealing for me is that ..it has Mushrooms! Everything is perfect!
Alice says
Thank you so much, I'm glad you liked it!
Aleta says
Yum!!! I am a major bolognese fan, my family as well! I love the combination of spices in this recipe, it's a perfect Sunday dinner!
Alice says
I'm so glad you liked it!
Chandice Probst says
Nobody would even miss the meat in this… So fantastic! Very hearty with a wonderful sauce, thank you so much!
Alice says
I’m so glad you liked it, Chandice!
Gloria Duggan says
Even meat lovers would have a hard time passing up this. Pasta is always a hit. This looks totally delicious.
Alice says
Thank you so much Gloria!
realmontecristo says
Mmm, thank you for this delicious food suggestion, Alice! I'll try it out during the lockdown. Great post!
Scarlet says
Cool. I would never have thought it was possible to do a vegan tagliatelle bolognese. Sounds like a great vegan pasta recipe.
Alice says
Thank you so much!
Claire says
Love the options you give! Nothing vegan feels compromised on flavour.
Alice says
Thanks so much, I'm glad you liked it!
chef mimi says
I do eat meat, but not much of it, and I'd be so happy with this!!! Fabulous!
Alice says
Thank you!
Bry Jaimea says
I've been looking for a hearty, healthy tasty vegan bolognese for ages, and this ticks every single box!Thanks! xx
Alice says
I'm so glad you liked it!
Marie-Charlotte Chatelain says
That mix of mushrooms sounds amazing! I bet this one packs so much umami!
Alice says
It surely does 🙂
Tracy says
Wow soooo good!
Alison says
I love a rich bolognese. This sauce is perfect and comforting. Full of flavor and spices.
daankatz says
Looking good. Now I want pasta for supper. I don't have all the ingredients on hand - and won't be going to the shops - but I'll improvise. I'm sure it'll come out great.
Alice says
I hope you'll like it!
Jenn says
I do so love a good hearty pasta dish, and I'm thrilled to see that this one is vegan! I love all the mushrooms in this. Yum yum!
haiirocyon says
Hi Alice, I really like your recipes, though I may not be vegan, I know this is not an important factor. I am going to make this one tonight for me and my girlfirend. She loves Mushrooms and this would go lovely with the sunny weather at the moment. Take care. Hz
Alice says
I'm not a vegan myself, but I mostly cook vegetarian and vegan recipes. I hope you and your girlfriend will like it. Stay safe!