Vegan Spaghetti Bolognese with Beefsteak Mushroom Ragout

This recipe is great for Meatless Monday and for using up a humongous fistulina epatica mushroom just like the one I found!

Serves 2


180 gr spaghetti
150 gr beefsteak mushroom (fistulina epatica)
1 medium onion
2 cloves garlic
2 tablespoons olive oil
200 ml tomato passata
1 teaspoon mixed herbs/oregano
1 pinch salt


Chop the mushrooms, onion and garlic into small dices of the same size.

Heat the oil in a pan and cook the chopped onion until golden 7-10 minutes on a medium heat). Add the diced mushrooms and chopped garlic and cook on a medium heat for 15 minutes. Add the salt.

Add the tomato passata and aromatic herbs and a little splash of water, simmer on a low heat for 20 minutes. If the sauce becomes too thick loosen with a couple tablespoons of water or stock.

Meanwhile cook the spaghetti and once ready combine with the sauce and serve immediately.