Spaghetti with Mushroom Bolognese

Name: Spaghetti with Mushroom Bolognese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: red onion; carrot; celery; garlic; fresh mushrooms; crushed tomatoes; white miso paste; nutritional yeast; basil; oregano; fennel seeds; pippali; unsweetened soy milk; whole-grain spaghetti; parsley; Nutty Parm 2.0

Whole-grain spaghetti coated in a Bolognese-style sauce where finely chopped mushrooms stand in for ground meat, simmered with soffritto, crushed tomatoes, miso, and a splash of soy milk. The book notes mushrooms are a concentrated dietary source of the longevity-linked compound ergothioneine.

From The How Not to Age Cookbook

Prep: 15 min
Cook: 35 min
Total: 50 min
Yield: 4 servings
Category: Main Course
Cuisine: Italian

Nutrition (estimated)

per about 1.5 cups

Calories: 350 kcal
Protein: 14 g
Fat: 3 g
Carbs: 70 g
Fiber: 12 g
Sugar: 13 g
Sodium: 260 mg

Ingredients

red onion
carrot
celery
garlic
fresh mushrooms
crushed tomatoes
white miso paste
nutritional yeast
basil
oregano
fennel seeds
pippali
unsweetened soy milk
whole-grain spaghetti
parsley
Nutty Parm 2.0

Mushrooms Whole-Grain Pasta

Instructions

Sauté red onion, carrot, celery, and garlic in ¼ cup water, covered, ~12 min. Add mushrooms; simmer 5 min.
Stir in tomatoes, miso mixture, nutritional yeast, basil, oregano, fennel seeds, and pippali. Simmer 10 min.
Stir in soy milk on low heat.
Cook spaghetti per package; drain. Toss with sauce, parsley, and Nutty Parm 2.0.