Vegetarian Spaghetti Bolognese

Rich Tomato Sauce With Oven-Roasted Mushroom ‘Bacon Bits’

Everybody knows bolognese — the comforting meat and tomato sauce, slowly simmered for hours to create a rich, satisfying ragù that pairs perfectly with al dente spaghetti. Recreating that same depth of flavour in a vegetarian version can be a challenge, and that’s where the magic of oven-roasted mushroom “bacon bits” comes in.

What Are Mushroom ‘Bacon Bits’?

A clever creation of thinly sliced, oven-roasted mushrooms that magically deliver a flavour reminiscent of bacon. Crispy and meaty, they add the satisfying savouriness often missing from a traditional vegetarian bolognese. Blending halloumi into the sauce adds a touch of salty richness and a beautiful, creamy texture.

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Print Recipe

Vegetarian Spaghetti Bolognese

Rich vegetarian bolognese sauce made with oven-roasted tomatoes (also known as bacon bits) and served with spaghetti.

Total Time45 minutes mins

Servings: 4

Ingredients

Bacon-Bit Mushrooms

• 300g mushrooms, sliced
• 2 garlic cloves, crushed
• 1/2 tsp dried oregano
• Salt and cracked black pepper
• Olive oil

Pasta Sauce

• 1 red onion chopped fine
• 1 clove garlic minced
• 1 carrot grated
• 1 stick celery chopped fine
• 1/2 tsp dried oregano
• 1/2 tsp dried chilli flakes
• 150ml glass red wine
• 400g tin tomatoes + water
• 1 tbsp red wine vinegar + 1 small tsp sugar mixed together
• 125g halloumi
• 1 tbsp olive oil
• 125ml water
• 400g Dried spaghetti
• Grated parmesan and basil for garnish

Instructions

• Roast the mushrooms: Preheat the oven to 180°C. Spread the mushroom slices on a baking tray with crushed garlic, oregano, salt, and pepper. Drizzle generously with olive oil and toss to coat. Roast for about 30 minutes, or until the mushrooms are dark, crispy, and fragrant, watching closely to avoid burning. Set aside.
• Start the sauce: In a medium saucepan, heat olive oil and sauté the onion until soft. Add garlic, oregano, chilli flakes, carrot, and celery, and continue to cook over low heat until softened.
• Develop the base: Stir in the tomato paste and cook until darkened and sticky, this step builds the sauce’s deep, rich flavour.
• Deglaze: Pour in the red wine, bring to a boil, then reduce to a simmer until the liquid has reduced by half
• Blend the halloumi: Chop the halloumi into chunks, then blend with olive oil and water until smooth and creamy.
• Build the sauce: Add the chopped tomatoes and the vinegar–sugar mix to the saucepan. Fill the empty tomato can one-third full with water, swirl to collect the remaining tomato, and add this to the sauce. Stir in the blended halloumi until fully combined. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.
• Add the mushrooms: Crush the roasted mushroom “bacon bits” into small, mince-like pieces with your hands. Stir them into the tomato sauce, cover, and simmer for another 5 minutes.
• Cook the pasta: Prepare the spaghetti according to packet instructions.
• To serve: Toss the cooked spaghetti with the bolognese sauce and divide between bowls. Garnish with grated parmesan and fresh basil leaves.