Veggie Bolognese with Egg Noodles

 Veggie Bolognese with Egg Noodles, Healthyish

Our Veggie Bolognese is thick, hearty and loaded with nutrient-dense veggies. This sauce recipe will fill you up without slowing you down. And it’s the perfect way to warm up on cold Winter nights.

Traditional Bolognese is made with ground beef and pork, but we’ve cut the meat and replaced it with meaty baby bella mushrooms. We also used egg noodles instead of regular pasta since they are lower carb and equally delicious. And to make this recipe vegetarian, you can substitute vegetable stock for the chicken stock.

Fun Fact: Baby Bella mushrooms are a great source of riboflavin which is great for red blood cell health.

So, let’s get started!

Veggie Bolognese with Egg Noodles, Healthyish

What You’ll Need: Serves 4

  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup chopped cauliflower
  • 1 medium sweet onion
  • 2 medium carrots
  • 1 can tomato sauce
  • 8 ounces of baby bella mushrooms
  • 2 cloves garlic
  • 3 tablespoons mascarpone cheese
  • 1/2 cup red wine
  • ½ cup chicken stock
  • Salt and pepper to taste
  • Red pepper flakes- optional


  • Dice your onion, carrots, and cauliflower into small pieces. I used the Cuisinart for my carrots. Set aside.
  • Quarter the mushrooms. Set aside. I like my mushrooms to be a bit larger than the other veggies in this recipe. It gives the sauce more of a meaty feel.
  • In a medium-sized covered sauté pan over medium-heat you’ll add the olive oil and 2 tablespoons of butter.
  • Add 2 gloves of garlic and cook for a few minutes.
  • Add in your onions and cook until they are slightly translucent.
  • Add in the carrots and cauliflower. Stir well.
  • Once the veggies begin to soften, you will add in 1 can of tomato sauce, chicken stock, and red wine. Stir well.
  • Add in your mushrooms and last tablespoon of butter. Stir.
  • Add in some salt and pepper to taste. You can also add in a pinch of red chili flakes if you like a little heat.
  • Cover the sauce and let every simmer over medium to low heat. The sauce will begin to reduce into a thick Bolognese.
  • Once the sauce is almost ready, stir in 3 tablespoons of mascarpone cheese. This will round out the dish and make it nice and creamy. It also will help cut some of the acid from the tomatoes.
  • Serve over your favorite pasta!
Veggie Bolognese with Egg Noodles, Healthyish


Sarah Thomas-Drawbaugh

Author: Sarah Thomas-Drawbaugh

Sarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!

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