A comforting and satisfying vegetarian dish featuring rich mushroom bolognese served over garlic butter noodles, perfect for cozy dinners.

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)

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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.

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.