Vegan Tagliatelle Bolognese with Mushrooms

These vegan tagliatelle Bolognese with mushrooms are incredibly easy to whip up on a busy weeknight. This easy vegan pasta with mushrooms recipe is likely to impress even meat-eaters.

📝 Ingredients

• 2 tbsp olive oil
• 30 g dried porcini mushrooms
• 250 g shiitake mushrooms
• 2 medium onions (chopped)
• 4 cloves garlic (minced)
• 1 large carrot (grated)
• 2 stalks celery (finely diced)
• 2 cans (14 oz / 400 g) chopped tomatoes tins
• 1 tsp tomato puree
• 1/2 tsp thyme
• 1 tsp rosemary
• 1 tsp oregano
• 1 star anise
• 1 tsp celery salt
• 1 tsp onion salt
• 300 g tagliatelle (fresh)
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1Rehydrate the porcini mushrooms by during a cup of boiling water over them in a bowl.
2. 2In a large non-stick pot or frying pan, heat the olive oil and add the shiitake mushrooms. Fry on medium heat until the mushrooms change colour to a golden brown.
3. 3Add the onion, garlic, carrots, celery and cook for about 10 minutes until the veggies are soft. If needed, add another tbsp of olive oil.
4. 4Add all the herbs, star anise, celery salt and onion salt, and the tomato puree.
5. 5Remove the porcini mushrooms from the water, but don't throw it away. Chop the mushrooms and add them to the pan. Pour the liquid from the porcini in the pan. Add the chopped tomatoes, stir, and cook for 25-30 minutes until the sauce thickens.
6. 6Meanwhile, cook the tagliatelle in salted water according to the instructions on the package.
7. 7Toss the tagliatelle with the sauce and serve immediately.