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Photo Credit: Elizabeth Newman

Pasta with Vegetable Bolognese

15 MINPrep Time
45 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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This rigatoni with vegetarian bolognese sauce is the perfect meatless alternative to the Italian classic. It uses mushrooms instead of ground beef, which gives it great flavor and texture. Plus, it couldn't be easier. Pulse the vegetables in the food processor, then cook them in a sauce pan along with some red wine and water that the mushrooms have been soaked in. It doesn't have to simmer as long as regular bolognese, but it still develops great depth of flavor.

Make it a full meal with one of my favorite vegetarian appetizers, or a deliciously healthy side dish like my vegan artichoke arancini.

vegetable bolognese



Rigatoni with Vegetable Bolognese


Main Course

Prep Time

15 minutes

Cook Time

45 minutes




Giada De Laurentiis

Image of Rigatoni with Vegetable Bolognese



  1. Place the dried mushrooms in a small bowl and cover with 1 ½ cups very hot water. Set aside and let the mushrooms soften.
  2. Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes.
  3. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add to the pan the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes.
  4. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add the mascarpone cheese and stir until just incorporated.
  5. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving ½ cup of the cooking liquid, and add it to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce.
  6. Toss with the Parmesan and serve, topped with additional cheese if desired.



per serving
Amount/Serving % Daily Value
70 grams
15 grams
20 grams
Saturated Fat
7 grams
22 milligrams
925 milligrams
5 grams
6 grams
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3 reviews & comments

  • Author's avatar image
    Joleen - Mar 12

    Made this tonight and was so yummy! My husband went back for seconds. Added some chopped basil before serving.

  • Author's avatar image
    Sherri Holihan - Jun 09

    I've made this many times- had this Giada recipe for years. It's a big hit, loads of flavor. Also great as a side to a roast…or a great hearty meal on it's own!

  • Author's avatar image
    Samantha Kollar - Jun 09

    This vegetarian loves when there are meat-free versions of traditional recipes! Hope someday Giada will create a vegetarian cookbook!!

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