Vegan/ Vegetarian Bolognese Spaghetti

Vegan/ Vegetarian Bolognese Spaghetti

You won’t miss the meat in our Vegan/Vegetarian Bolognese Spaghetti. Chopped mushrooms add texture and flavor to a classic dinner recipe. A few substitutions (listed in the ingredients) take this from a vegetarian dish to a vegan one. Top with nutritional yeast or Parmesan and enjoy!



Your Total Price
Total original price
* Estimated price based on adding all ingredients to cart.

Main Ingredients

  • 1 tablespoon O Organics® extra virgin olive oil
  • 1/3 cup diced onion
  • 1/3 cup diced carrots
  • 1/3 cup chopped celery
  • 8 oz sliced Signature Farms® mushrooms ((about 4 cups), chopped by hand or with a food processor)
  • 2 cups Signature SELECT™ basil garlic pasta sauce or O Organics® tomato basil pasta sauce
  • 1/2 cup whole milk or unflavored soy or coconut milk creamer
  • black pepper and/or crushed red pepper flakes to taste (optional)
  • About 2 ¼ cups O Organics® cooked whole wheat spaghetti noodles
  • Primo Taglio® shredded Parmesan cheese or nutritional yeast (optional)
  • Finely-chopped fresh parsley (optional)

Cooking Instructions

Step 1

Begin heating a medium non-stick saucepan over medium heat. Add the olive oil, onion, carrots, and celery. Cook, stirring occasionally, until golden (about 5 minutes). Add the chopped mushrooms and cook, stirring occasionally, until cooked (about 8 minutes). 

Step 2

Stir in the pasta sauce and let it boil down for about 3 minutes. Slowly stir in the creamer or milk of choice and gently simmer the mixture, uncovered, for 8-10 minutes. Add black pepper and/or crushed red pepper flakes to taste if desired. 

Step 3

Meanwhile, in another saucepan, following directions on package, bring water to a boil and add whole wheat spaghetti noodles. Boil until pasta is cooked to your desired doneness and drain well.

Step 4

Serve about a cup of sauce on top of about 3/4 cup of cooked noodles. Sprinkle with shredded Parmesan cheese or nutritional yeast and fresh parsley if desired.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.