Veg Bolognese Spaghetti

Bolognese Spaghetti is one of the most loved dishes among pasta lovers.It is a very quick, easy, spicy, tangy and flavorful dish. Bolognese sauce originally is a meat based sauce from “Bologna” in Italy.

This recipe is an inspiration from the original recipe turned into vegetarian by adding onions, mushrooms and baby corn which gives a great texture and imparts awesome flavor to the sauce and overall dish. I have also added white wine in the sauce which is added authentically, if you do not have white wine add red wine or balsamic vinegar. 

Print Recipe

Veg Bolognese Spaghetti

Course

Main Dish

Cuisine

Indian, Italian, World

Prep Time

15 minutes

Cook Time

15 minutes

Passive Time

30 minutes

Servings

2-3 people

Ingredients

• 250 gms whole wheat or semolina spaghetti
• 150 gms mushrooms (chopped)
• 100 gms baby corn (finely sliced)
• 4 medium tomatoes (pureed)
• 1 medium onion (finely chopped)
• 2-3 cloves garlic (finely chopped)
• 1/2 tbsp white wine
• 2 tsp dried herbs
• 1 tsp red chilli flakes
• 1/2 tsp black pepper powder
• 2 leaves fresh Italian basil (chopped)
• 2 tbsp olive oil
• Salt as required

Course Main Dish Cuisine Indian, Italian, World Prep Time 15 minutes Cook Time 15 minutes Passive Time 30 minutes Servings 2-3 people Ingredients 250 gms whole wheat or semolina spaghetti 150 gms mushrooms (chopped) 100 gms baby corn (finely sliced) 4 medium tomatoes (pureed) 1 medium onion (finely chopped) 2-3 cloves garlic (finely chopped) 1/2 tbsp white wine 2 tsp dried herbs 1 tsp red chilli flakes 1/2 tsp black pepper powder 2 leaves fresh Italian basil (chopped) 2 tbsp olive oil Salt as required

Instructions

1. Firstly cook the spaghetti in enough boiling water to which some salt has been added. Cook it till al dente.
2. Strain the water and add some oil so that they don't stick together.
3. Heat olive oil in a pan. Add chopped garlic and onions. Saute them until the onions turns translucent.
4. Add mushrooms and baby corn. Sprinkle a little salt and saute them until cooked. Mushrooms and baby corn will shrink in size.
5. Add tomato puree and simmer for 5 minutes.
6. Add fresh basil, black pepper powder, red chilli flakes and dried herbs. Mix well.
7. Add white wine/balsamic vinegar. Check for salt. Add if required.
8. Serve spaghetti topped with bolognese sauce and grated Parmesan or mix the spaghetti with sauce and serve.
9. Garnish it with some fresh basil leaves.

Directions to prepare the recipe

1. Firstly cook the spaghetti in enough boiling water to which some salt has been added. Cook it till al dente.
   
2. Strain the water and add some oil so that they don’t stick together.
   
3. Heat olive oil in a pan. Add chopped garlic and onions. Saute them until the onions turns translucent.
   
4. Add mushrooms and baby corn. Sprinkle a little salt and saute them until cooked. Mushrooms and baby corn will shrink in size.
   
5. Add tomato puree and simmer for 5 minutes.
   
6. Add fresh basil, black pepper powder, red chilli flakes and dried herbs. Mix well.
   
7. Add white wine/balsamic vinegar. Check for salt. Add if required.
   
8. Serve spaghetti topped with bolognese sauce and grated Parmesan or mix the spaghetti with sauce and serve.
9. Garnish it with some fresh basil leaves.