Mushroom Bolognese Pasta

25 min.
4 Servings
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This recipe for mushroom Bolognese pasta is quick, simple and vegetarian! Try it this week for a delicious, filling meal the whole family will love.


  • 1 pkg. (8-oz.) Giant Eagle sliced baby bella mushrooms
  • 1 Tbsp. Market District extra virgin olive oil
  • ¼ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 1 jar (24-oz.) Market District tomato basil sauce
  • 1 box (12-oz.) Barilla® bucatini
  • Giant Eagle grated Parmesan (optional)


   Prep Time: 5 min. • Cook Time: 25 min.

Bring a large pot of salted water to a boil. Roughly chop the mushrooms to the size of a grain of rice.

Heat oil in a saucepan on medium. Once heated, add in chopped mushrooms and a pinch of salt and pepper. Cook 4-5 minutes until mushrooms are soft and slightly caramelized. Add in the tomato sauce and bring to a simmer (should take 3-4 minutes).

Add the pasta to the boiling water and cook about 7 minutes. Strain and combine with the sauce. If desired, garnish with Parmesan and enjoy!

Approximate Nutritional Information (Per serving): Calories 460, Fat 9g, Sat Fat 1.5g, Trans Fat 0g, Cholesterol 5mg, Sodium 1070mg, Total Carbohydrate 81g, Fiber 5g, Sugars 12g, Protein 18g


ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Egg-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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