Mushroom Rigatoni Bolognese

Prep 10 min

|

Cook 25 min

|

Ready in 35 min

The combo of soy sauce, mushrooms, and tomatoes gives this recipe a rich, savory umami flavor without the meat! 

Ingredients

  • 1 tbsp (15 mL) olive oil
  • 1   small onion, finely chopped
  • 4   garlic cloves, pressed
  • 1  lb (450 g) cremini (baby bella) mushrooms, cut in half
  • 2   cans (15 oz./411 g each) no-salt-added diced tomatoes, undrained
  • ¼ cup (50 mL) red wine
  • 1½ tbsp (22 mL) reduced-sodium soy sauce
  • 2 tbsp (30 mL) Italian Seasoning Mix
  • 2 cups (500mL) water
  • 6 oz. (175 g) uncooked rigatoni (about 2 cups/500 mL)
  •  Salt and pepper, to taste
  •  Chopped fresh parsley leaves

Directions

  1. Heat the oil in the 5-qt. (4.7-L) Nonstick Saute Pan over medium heat for 3–5 minutes.

  2. Add the onion and the garlic to the skillet. Cook for 2–3 minutes, or until the onions are softened, stirring occasionally.

  3. Working in batches, add the mushrooms to a food processor and process until chopped (It’s OK to have some bigger chunks).

  4. Add the mushrooms to the skillet and cook for 6–8 minutes, stirring occasionally, or until most of the liquid from the mushrooms has evaporated.

  5. Add the tomatoes and crush them with the back of a spoon. Add the wine, soy sauce, and seasoning mix. Mix well.

  6. Add the water and pasta. Cook, covered, for 13–15 minutes, or until the pasta is al dente.

  7. Remove the pan from the heat and let it stand for at least 5 minutes before serving. Season to taste with salt and pepper. Garnish with parsley.

Yield:

  • 4  servings of (1½ cups/375 mL) 

Nutrients per serving:

Calories 290, Total Fat 4.5 g, Saturated Fat 0 g, Cholesterol 0 g, Sodium 540 mg, Carbohydrate 50 g, Fiber 5 g, Sugars 11 g (includes 0 g added sugars), Protein 10 g

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