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Mushroom Bolognese with Fettuccine

Mushroom Bolognese with Fettuccine
  • Prep 1 hr 10 min
  • Total 1 hr 10 min
  • Servings 8
A lighter take on the classic Italian sauce, this vegetarian bolognese is packed with mushrooms and vegetables in a rich tomato base. Served with fettuccine, you’ll have a hearty dinner for just 300 calories.
Updated January 9, 2018

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

Steps

  • 1
    In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.
  • 2
    In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
  • 3
    Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.
  • 4
    Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.

  • Prefer a creamier sauce? If desired, stir in 1/3 cup half-and-half or heavy whipping cream after removing sauce from heat.
  • Cooked fettuccine may be stirred into the bolognese or topped with sauce, based on your preference.

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
30mg
11%
Sodium
780mg
32%
Potassium
500mg
14%
Total Carbohydrate
47g
16%
Dietary Fiber
5g
20%
Sugars
6g
Protein
9g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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