Vegetarian Bolognese

A gluten-free and vegetarian pasta dish that is unbelievably savory, flavorful, hearty and cozy! Equally perfect if you follow a vegetarian diet or are looking to add some more plant-based meals to your week. Bonus: super easy to make!

vegetarian bolognese gluten free #glutenfreerecipes
Vegetarian Bolognese

A gluten-free pasta recipe perfect for Meatless Monday or any day!

This post may contain affiliate links. Please read our Disclaimer.

New! We’ve been making this a lot lately so added a cooking video so you could see how easy it is to make this Vegetarian Bolognese!

As with all our recipes, there is a printable recipe with exact measurements and directions at the bottom of the page.

Hope you love it as much as we do!

Original post…

We love a good pasta and have a few favorites that are always in the rotation.

This Gluten-free Vegetarian Bolognese is one of those favorites!

We first discovered this dish and were introduced to the concept of savory — or umami, the fifth taste sensation along with sweet, sour, salty and bitter — back in 2009 when it was published in Cooking Light Magazine and we’ve been making it ever since.

Each time love it more than we even remember!

This Vegetarian Bolognese starts with all the usual suspects —




crushed tomatoes

dry red wine

but instead of meat uses high flavor,

cremini mushrooms (also known as baby bella or baby portobello mushrooms)

dried porcini mushrooms

and  Parmigiano-Reggiano rind.

vegetarian bolognese gluten free #glutenfreerecipes

The flavor is unreal!

The umami or incredible savory flavor comes from letting the sauce cook up with the Parmesan rind and dried porcini mushrooms.

And it is super easy to make.

First you saute the carrots, onions, carrots and mushrooms.

Then you add in and cook off the red wine.

Then you add in the tomatoes, Parmesan rind and dried porcini mushrooms.

Let it cook up for less than an hour, and that’s it!

Can’t recommend this enough, whether you are already vegetarian or just looking to add some plant-based meals to your week.

Hope you love it as much as we do!

vegetarian bolognese gluten free #glutenfreerecipes

Scroll down to see the recipe and leave a rating/ comment if you try.




Share on Facebook Pin Recipe Print Recipe Rate this Recipe
Be the first to rate this recipe!

Vegetarian Bolognese

An unbelievably flavorful, hearty and cozy Vegetarian pasta dish. Recipe adapted from Cooking Light
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dinner, Pasta
Cuisine: Gluten-Free, Vegetarian
Keyword: gluten free, vegetarian, pasta, easy recipe, gluten-free pasta recipe
Servings: 4 servings
Author: Healthy Gluten-free Family


  • ¼ cup finely ground dried porcini mushrooms* * about 1/4 ounce (it has a strong flavor so start with 2 tablespoons and add more to taste. We often use 3 tablespoons)
  • 2 tablespoons olive oil
  • 1 ½ cups finely chopped onion
  • ½ cup finely chopped carrot
  • ½ cup finely chopped celery
  • 1 8-ounce package cremini (baby bella) mushrooms, chopped You can chop finely or coarsely depending on how much you want to taste the individual mushrooms
  • ½ cup dry red wine
  • ½ cup warm water you may add more as it cooks
  • ½ teaspoon salt or more to taste
  • ½ teaspoon ground black pepper
  • 1 750 g container chopped or crushed tomatoes
  • 2 2-inch pieces Parmigiano-Reggiano cheese rind we use up to 3 rinds sometimes
  • 12 ounces uncooked gluten-free pasta
  • Grated Parmigiano-Reggiano cheese for topping


  • Place dried mushrooms in a spice or coffee grinder or food processor and process until finely ground. Set aside.
  • In a large saucepan over medium-high heat, heat olive oil until shimmering, not burning. Add carrots and celery and sauté 10 minutes or starting to get tender.
  • Add onions and mushrooms and simmer an additional 10 minutes. NOTE: You could add the carrots, celery, mushrooms and onions all at once but we like to give the carrots and celery a few extra minutes cooking time.
  • Add wine, stir to combine. Then let wine boil off. It will visibly disappear or almost fully evaporate, approximately 5 mins.
  • Add 1/4 cup warm water, salt, pepper, crushed tomatoes, and cheese rind to veggie mixture. Stir to combine.
  • Stir in ground porcini mushrooms.
  • Cover, reduce heat, and simmer 40 minutes or longer. It is a thick sauce, feel free to add water to thin it out to taste.
  • Remove rind and discard before serving.
  • When ready to eat, cook pasta according to package directions. Serve with sauce, top with parmigiano reggiano. Enjoy!
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

2 thoughts on “Vegetarian Bolognese

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating