Mushroom Bolognese with Rigatoni

By Alexandra Caspero on March 15, 2017

Vegan Pasta! This mushroom bolognese with rigatoni is super meaty, healthy and delicious. A must-make for dinner. Rich and hearty.

I’ve made some version of this bolognese sauce all winter long. Sometimes with lentils, sometimes with a variety of vegetables like eggplant, sometimes with mushrooms; always delicious.

It’s my go-to meal when I want comfort in an easy, nourishing way. A slow-simmering sauce on the stove permeates the entire house with feel-good vides. If Hygga was a food, I’m fairly certain this would be it.

Vegan Pasta! This mushroom bolognese with rigatoni is super meaty and delicious. A must-make! |

Mushrooms work some incredible magic in this sauce. It’s meaty, without being chunky. Cooked for an hour on the stove, the mushrooms break down into a luscious, thick, umami sauce. Really, you don’t even need the pasta. Just scoop into a bowl, add some good bread and go to town. This is how BL and I eat sauce sometimes I’m 100% OK with recommending it to you as well. You don’t be disappointed.

The secret is the combination of fresh mushrooms, mushroom broth and red wine- a holy trifecta of Italian glory. If you don’t have mushroom broth on hand, I recommend swapping in vegetable broth or making your own by soaking a few dried mushrooms in hot water. Add the liquid to the sauce, then chop the rehydrated mushrooms up and add them as well. Really, there’s no such thing as too many mushroom layers.

Vegan Pasta! This mushroom bolognese with rigatoni is super meaty and delicious. A must-make! |

Sure, this sauce is delicious all year-long, but I think it’s the perfect meal to come out of hibernation with. Midwest and East-Coasters, you get this. After a quick preview of Spring, we’ve been transported back to Winter Wonderland 2017. I plan on bunkering down for the next few days, relishing in the last bits of snow and enjoying this warming meal. You should do the same.

Vegan Pasta! This mushroom bolognese with rigatoni is super meaty and delicious. A must-make! |

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

Vegan Pasta! This mushroom bolognese with rigatoni is super meaty and delicious. A must-make! |

Mushroom Bolognese with Rigatoni


Vegan Pasta! This mushroom bolognese with rigatoni is super meaty and delicious. A must-make!



  • 2 tablespoons olive oil
  • 1 onion, peeled and finely chopped
  • 3 garlic cloves
  • 3 carrots, peeled (if needed) and finely chopped
  • 2 celery stalks, finely chopped
  • 1 bell pepper, finely chopped
  • 10 ounces assorted mushrooms (like shiitake, cremini, and baby bella), stems removed and chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons tomato paste
  • 1/2 cup red wine
  • 1 1/2 cups mushroom broth (Pacific Foods makes a great one)
  • 1 pound rigatoni pasta
  • fresh parsley, for garnish


  1. Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and cook until translucent, about 5-7 minutes. Stir in the garlic, carrots, celery, bell pepper and cook another 5 minutes, stirring occasionally. 
  2. Add in the mushrooms, spices and salt/pepper and cook for 15-20 minutes until very browned and reduced, stirring every minute or so. 
  3. Stir in the tomato paste and cook for a minute or two, then deglaze with red wine, scrapping up any browned vegetable bits. Add in the mushroom broth then partially cover and reduce heat to medium-low. Cook, stirring often, until thick and reduced, about 45 minutes. 
  4. While the sauce is cooking, bring a separate large pot filled with salted water to a boil. Add the rigatoni and cook until just al dente according to package directions. Remove 1/4 cup of the cooking water and add to the sauce, stirring in. 
  5. Serve the sauce either over the rigatoni or add in the cooked noodles to the pot and toss to combine. Garnish with fresh parsley, if desired. 

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. Casey the College Celiac
      March 15, 2017 AT 7:59 pm

      I’ve never heard of mushroom broth before, but this recipe definitely makes me want to look out for it!

      1. Alex
        March 16, 2017 AT 7:05 am

        Mushroom broth is so delicious! I use it to flavor just about everything, especially sauces. It’s got a great umami flavor without being “mushroomy”