MUSHROOM BOLOGNESE WITH WHOLE WHEAT PASTA

Mushroom Bolognese with Whole Wheat Pasta image

A traditional Bolognese sauce is meat-based with everything from pork to pancetta. Skipping the meat, I loaded this pasta dish with baby portobellos and veggies. -Amber Massey, Argyle, Texas

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

Previous Next

Ingredients

1 tablespoon olive oil
1 large sweet onion, finely chopped
2 medium carrots, finely chopped
1 large zucchini, finely chopped
1/2 pound baby portobello mushrooms, finely chopped
3 garlic cloves, minced
1/2 cup dry red wine or reduced-sodium chicken broth
1 can (28 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
Dash ground nutmeg
4-1/2 cups uncooked whole wheat rigatoni

Steps:

In a 6-qt. stockpot coated with cooking spray, heat oil over medium-high heat. Add onion and carrots; cook and stir until tender. Add zucchini, mushrooms and garlic; cook and stir until tender. Stir in wine; bring to a boil; cook until liquid is almost evaporated., Stir in crushed and diced tomatoes, cheese and seasonings; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until slightly thickened., Cook rigatoni according to package directions; drain. Serve with sauce.

Nutrition Facts : Calories 369 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 483mg sodium, Carbohydrate 65g carbohydrate (15g sugars, Fiber 12g fiber), Protein 17g protein.