Mushroom Bolognese. Recipe by Linda Gassenheimer. Yield: 2 servings. ... Place a large pot with 3 to 4 quarts water on to boil for spaghetti. Slice all of the mushrooms to 1/4- to 1/2-inch thick.

His mushroom Bolognese is “healthy because it’s light, and you can feel good about your meal after,” he says. “You don’t feel heavy, and it has many other benefits to the planet—of ...

We then added pasta cooking water, which contributed enough starchiness to turn our mushroom mixture into a decadently velvety, umami-rich sauce. Pecorino Romano added savory oomph and nuttiness ...

Spaghetti Bolognese is a dish people ages two to 100 can enjoy and those of you struggling to find some simple vegetarian meals need to try this one out for yourselves, you surely won’t be ...

Here’s a light version of the Italian classic Bolognese sauce that’s quick, easy and won’t break the calorie bank. A mixture of different sliced mushrooms creates the base for this ...

Sauté 5 minutes, stirring mushrooms to cook evenly. Add white wine and cook until the liquid is absorbed, about 1 minute. Add the marinara sauce and orange zest and simmer, uncovered, 5 minutes.

Recipe: Rigatoni with mushroom Bolognese. A bowl of pasta and Bolognese sauce doesn’t require meat to be hearty and comforting — this rich mushroom ragù will warm you to the bone.

Here’s a light version of the Italian classic Bolognese sauce that’s quick, easy and won’t break the calorie bank. A mixture of different sliced mushrooms creates the base for this ...