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Vegan Spaghetti Bolognese

Megyn Kelly TODAY

Chef notes

Minced mushrooms are the perfect replacement for ground beef because they have the same texture and mouth-feel. They'll take on the flavor of the sauce and are a great way to lighten-up this heavier dish. Even people who don’t like mushrooms love this dish!

Technique tip: Mincing the mushrooms in a food processor will chop them up quicker.

Swap option: Try using pre-cooked beluga lentils to the give the dish a hit of protein and a satisfactory bite.


  • 1 1/2 pounds cremini mushrooms
  • 1 tablespoon olive oil
  • 1 pound spaghetti
  • Big BOSH! tomato sauce
  • A few small fresh basil leaves, to serve
  • Salt and pepper 



Put the mushrooms in a food processor and pulse until very finely minced.


Pour the oil into the frying pan. Add the mushrooms and season with a pinch of salt and pepper.


Cook for 10-15 minutes, stirring regularly, until all the liquid has evaporated and the mushrooms are well browned. 


While the mushrooms are cooking, bring a large saucepan of water to a boil over high heat and season with a big pinch of salt.


Add pasta to the saucepan and cook until al dente, following package instructions. Spoon ½ cup of pasta water into a cup and set aside. Drain the pasta.


Heat up your “make-ahead” tomato sauce in the frying pan with the minced mushrooms by turning up the heat and pouring in the reserved pasta water. Stir mixture and let the sauce simmer for an additional 3-5 minutes.


When the sauce is done, serve with the pasta and top each serving with freshly-chopped basil. 

From the book, "BOSH!." Copyright ©2018 by Henry Firth & Ian Theasby.  Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.