Mushroom Bolognese

Try this out for a meat-free Monday dinner


About this Recipe

By: Amanda

Warming and filling, you can instantly make this meal low carb by swapping out the pasta for courgette noodles (use a spiraliser or vegetable peeler to make noodles or ribbons and allow 2 small courgettes per person).

4-6 Servings


Step by Step Instructions

  • 1 onion, diced
  • 1 stalk of celery, finely diced
  • 1 carrot, finely diced
  • 1 tbsp coconut oil
  • 500g Swiss brown mushrooms, quartered
  • 4 cloves garlic, crushed
  • 1 cup of water
  • 2 x 400g cans chopped tomatoes
  • ½ tsp chilli powder
  • 1 tsp dried oregano
  • Freshly ground pepper to season
  • 500g gluten-free fettucine or courgette noodles
  • 1 cup baby spinach
Step 1

In a large saucepan, gently sauté the onion, celery and carrot in ½ tablespoon of coconut oil over a medium heat, until the vegetables soften.

Step 2

Brown the mushrooms and garlic in a frying pan with the remaining ½ tablespoon of coconut oil, for 2 minutes.

Step 3

Add the water, canned tomatoes, chilli powder and oregano to the pan with the onions, celery and carrot.  Bring to the boil, reduce the heat and simmer for 20-30 minutes.  Add the mushroom mixture and simmer for another 10 minutes.  Season to taste with pepper.

Step 4

Cook the fettucine in boiling water for 15 minutes, or until just soft.  If using courgette noodles, steam or sauté gently for a few minutes, until they soften.

Step 5

Serve the mushroom bolognese on top of, or mixed in with the pasta or courgette noodles and baby spinach.


Unlike many other vegetables, mushrooms contain a decent amount of protein, along with nutrients such as selenium and vitamin D which are often found at minimal levels in non-animal food sources.

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