Vegetarian Bolognese with Whole-Wheat Penne

Vegetarian Bolognese with Whole-Wheat PenneRecipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
The Parmigiano-Reggiano rind simmers with the sauce, infusing it with deep, savory umami taste.


6 servings
Total time: 1 Hour, 10 Minutes

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Recipe Time

Total: 1 Hour, 10 Minutes

Nutritional Information

Calories 334
Fat 7.2 g
Satfat 2.1 g
Monofat 2.5 g
Polyfat 1.9 g
Protein 14.8 g
Carbohydrate 57.7 g
Fiber 9.7 g
Cholesterol 9 mg
Iron 3.3 mg
Sodium 542 mg
Calcium 156 mg


1/4 cup dried porcini mushrooms (about 1/4 ounce)
1 tablespoon olive oil
1 1/2 cups finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1 (8-ounce) package cremini mushrooms, finely chopped
1/2 cup dry red wine
1/4 cup warm water
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can organic crushed tomatoes with basil, undrained
1 (2-inch) piece Parmigiano-Reggiano cheese rind
12 ounces uncooked whole-wheat penne (tube-shaped pasta)
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese


1. Place dried mushrooms in a spice or coffee grinder; process until finely ground.

2. Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery, and mushrooms; sauté 10 minutes. Add wine; simmer 2 minutes or until liquid almost evaporates. Add 1/4 cup warm water and next 4 ingredients (through cheese rind) to onion mixture. Stir in ground porcini. Cover, reduce heat, and simmer 40 minutes. Keep warm. Remove rind; discard.

3. Cook pasta according to package directions, omitting salt and fat. Place 1 cup of pasta in each of 6 bowls. Top each portion with 3/4 cup sauce and about 1 tablespoon cheese.


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