A comforting and satisfying dish featuring rich mushroom bolognese served over garlic butter noodles, perfect for cozy dinners.
Ingredients
250g (9 oz) egg noodles
2 tbsp unsalted butter (for noodles)
2 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
500g (1 lb) mushrooms, finely chopped
2 tbsp tomato paste
400g (14 oz) canned crushed tomatoes
1/4 cup red wine (optional)
1 tsp dried oregano
1 tsp dried basil
Salt & pepper to taste
1/4 cup heavy cream
1/4 cup grated Parmesan cheese (for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by cooking the egg noodles according to the package instructions. Once done, I drain them and toss with 2 tablespoons of unsalted butter, then set them aside to keep warm.
In a large skillet, I heat the olive oil over medium heat and add the finely chopped onion and minced garlic, sautéing for 2-3 minutes until they soften and release their aroma.
Next, I add the chopped mushrooms to the skillet and cook them for about 5 to 7 minutes until they release their moisture and become tender.
I stir in the tomato paste and cook it for another 1-2 minutes to deepen the flavor. Then, I add the crushed tomatoes, red wine (if using), oregano, basil, salt, and pepper. I let the sauce simmer gently for 15 to 20 minutes, allowing it to thicken and develop rich flavors.
Once the sauce is thickened, I stir in the heavy cream to add a smooth, creamy texture and let it simmer for an additional 3 to 5 minutes.
Finally, I serve the mushroom bolognese over the garlic butter noodles and top with grated Parmesan cheese before digging in.
Servings and timing
This recipe makes about 4 servings. It takes roughly 10 minutes to prep and 30 minutes to cook, so the total time is about 40 minutes. It’s perfect for a cozy weeknight dinner or whenever I’m craving something hearty and comforting.
Variations
I sometimes swap the egg noodles for spaghetti or pappardelle if I want a different pasta texture.
To make it vegan, I replace the butter with olive oil, use coconut cream instead of heavy cream, and skip the Parmesan or use a vegan cheese alternative.
Adding some finely chopped walnuts or toasted pine nuts into the sauce can give it a wonderful crunch and extra depth.
For a bit of heat, I add a pinch of red chili flakes when sautéing the onions and garlic.
If I want a smokier flavor, I use smoked paprika or add a splash of soy sauce for umami richness.
Storage/reheating
I keep any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I gently warm the mushroom bolognese in a skillet over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. I reheat the noodles separately or toss them together just before serving. This dish doesn’t freeze as well because the noodles can get mushy, so I prefer to enjoy it fresh or within a few days.
FAQs
Can I use fresh tomatoes instead of canned crushed tomatoes?
I can, but it will take longer to cook the sauce down to the right consistency. Using fresh tomatoes means simmering for 30-40 minutes to reduce the liquid and concentrate the flavors.
What type of mushrooms work best for this recipe?
I find that a mix of cremini and button mushrooms works well, but you can also add shiitake or portobello for a meatier texture.
Is red wine necessary in the sauce?
The red wine is optional but adds depth and richness to the sauce. If I don’t use wine, I sometimes add a splash of balsamic vinegar or extra herbs for complexity.
Can I make this recipe gluten-free?
Absolutely. I swap the egg noodles for gluten-free pasta or use zucchini noodles if I want a lighter option.
How do I make this dish vegan?
I use olive oil instead of butter, coconut or oat cream in place of heavy cream, and vegan Parmesan or nutritional yeast for the topping.
Conclusion
I find this rich and hearty mushroom bolognese over garlic butter noodles to be the perfect meal when I want something comforting and full of flavor without using meat. It’s quick enough for a weekday dinner, yet elegant enough to serve to guests. The creamy, savory sauce paired with buttery noodles always hits the spot and leaves me feeling satisfied. If I’m craving a cozy, flavorful dish, this recipe is my go-to.
Recipe:
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Rich & Hearty Mushroom Bolognese Over Garlic Butter Noodles
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A comforting and satisfying vegetarian dish featuring rich mushroom bolognese served over garlic butter noodles, perfect for cozy dinners.
Ingredients
250g (9 oz) egg noodles
2 tbsp unsalted butter (for noodles)
2 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
500g (1 lb) mushrooms, finely chopped
2 tbsp tomato paste
400g (14 oz) canned crushed tomatoes
1/4 cup red wine (optional)
1 tsp dried oregano
1 tsp dried basil
Salt & pepper to taste
1/4 cup heavy cream
1/4 cup grated Parmesan cheese (for topping)
Instructions
- Cook the egg noodles according to package instructions. Drain and toss with 2 tablespoons of unsalted butter; set aside to keep warm.
- Heat olive oil in a large skillet over medium heat. Add finely chopped onion and minced garlic; sauté for 2-3 minutes until softened and aromatic.
- Add chopped mushrooms to the skillet; cook for 5 to 7 minutes until they release moisture and become tender.
- Stir in tomato paste and cook for 1-2 minutes to deepen flavor.
- Add crushed tomatoes, red wine (if using), oregano, basil, salt, and pepper. Simmer gently for 15 to 20 minutes until sauce thickens and flavors develop.
- Stir in heavy cream and simmer for an additional 3 to 5 minutes for a smooth, creamy texture.
- Serve mushroom bolognese over garlic butter noodles and top with grated Parmesan cheese.
Notes
Can substitute egg noodles with spaghetti or pappardelle for different pasta textures.
To make vegan, use olive oil instead of butter, coconut cream instead of heavy cream, and vegan cheese or nutritional yeast instead of Parmesan.
Add chopped walnuts or toasted pine nuts for extra crunch and depth.
Add red chili flakes for heat when sautéing onions and garlic.
Use smoked paprika or soy sauce for a smoky, umami flavor.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with added water or broth if needed.
Freezing is not recommended due to noodle texture changes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 30 mg
