Mushroom Bolognese
Think of this as Bolognese in its earthier, moodier cousin form. Chef Cedric swaps ground meat for a medley of shiitake and crimini mushrooms, simmered with red wine, canned tomatoes, and a classic base of onion, carrot, and celery. The sauce is gently seasoned with fennel seed, thyme, bay leaf, and oregano, then ladled over tender spaghetti and topped with a scoop of grated vegan parmesan. It’s everything you crave from a hearty pasta dinner—rich, deep, and completely plant-based.
Nutritional facts
Protein
17g
Carbs
92g
Calories
490kcal
Fat
5g
Ingredients
Spaghetti, Whole Canned Tomatoes, Crimini Mushroom, Shiitake Mushrooms, Vegan Parmesan, Red Wine, Onion, Celery, Carrots, Tomato Paste, Chives, Kosher Salt, Garlic Powder, Thyme, Black Pepper, Oregano, Fennel Seed, Bay Leaf
Contains coconut, wheat.
Reviews
4.0
Based on 99 reviews
Shannon · 12/11/25
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About Cedric Nicolas
Born and raised in Versailles, France, Chef Cedric Nicolas got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional schooling and enrolled in a culinary training program at the age of 15. It only took several months, and a couple of missed soccer games, for him to decide he wanted to get into restaurants. Nicolas moved to London to stage at The Lanesborough, and by the age of 19, he was working in Michelin-starred Club Gascon. Nicolas eventually came back home to France to work under Gordon Ramsey. He went on to become chef of a restaurant with a daily tasting menu that featured the best local ingredients he could source this eventually earned the restaurant a Michelin Plate award. Nicolas moved to Los Angeles in 2017 to open Belle Vie and has been cooking in the city ever since.
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