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Gluten Free Spaghetti with Mushroom Bolognese

By March 25, 2016March 2nd, 2019Main Dish, Recipes, Vegan


spaghetti 3It has been quite awhile since I ate any pasta but I recently felt the need to have some. I researched the best gluten free pasta and found one that tastes like the real thing. It is Andean Dream spaghetti from Bolivia.   It is made with white rice flour and royal quinoa flour.  That is it, no other ingredients, very pure.  It is gluten and corn free.

I wouldn’t eat this regularly but every week I like to have a little “fun food”.  I keep my fun foods gluten free and refined sugar free.  The good thing is there are many incredible recipes to indulge in while still staying within the guidelines I know keep me healthy.

To go with my spaghetti I want a mouth watering sauce that makes it worth eating. Bolognese sauce is traditionally a sauce of ground beef, tomato, onion, and herbs, typically served with pasta. It originates from Bologna, Italy hence the name. I swap shitake and cremini  mushrooms for the beef.  I add in a little miso for a more umami flavor.  The result is a thick full bodied vegan, gluten free pasta dish.

I top it with grated raw Manchego cheese.  This is a fabulous cheese produced in the La Mancha region of Spain, which is also home to Don Quixote. It is made from unpasteurized sheep’s milk.

Here is my “fun food” recipe for gluten free Spaghetti with Mushroom Bolognese.

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Gluten Free Spaghetti with Mushroom Bolognese

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A thick full bodied vegan, gluten free pasta dish.


  • ¼ cup dried porcini mushrooms
  • 6 tablespoons extra virgin olive oil
  • 1 small onion, diced
  • 2 medium carrots, diced
  • 2 cups eggplant peeled and cut into ¼ “ dice
  • 1 lb cremini mushrooms ¼ sliced the rest cut into ¼” dice
  • 6 oz shitake mushroom, stems removed, ½ sliced the rest the cut into ¼” dice
  • 5 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon white miso
  • One 28 ounce can whole peeled organic tomatoes, crushed with their juice
  • 1 thyme sprig
  • ½ teaspoon coconut sugar
  • Celtic sea salt
  • Fresh pepper
  • 2 tablespoons chopped parsley
  • 8 ounces gluten free spaghetti (Andean Dream Quinoa Pasta)


  1. In a small bowl cover the porcini with 1 cup boiling water; soak until softened about 30 minutes. Finely chop the porcini. Let the sand settle on the bottom, carefully pour off and reserve ½ cup of the soaking liquid.
  2. In a large cast iron pot, heat 2 Tb of the olive oil. Add onion and carrots and cook over medium-low heat until lightly browned, about 8 minutes.
  3. Add eggplant and 2 Tb olive oil. Raise the heat to medium and cook stirring occasionally until softened, about 8 minutes.
  4. Stir in the cremini, shitake, chopped porcini and remaining 2 Tb olive oil. Season with salt and pepper
  5. Cook stirring occasionally until the mushrooms begin to brown 8-10 minutes.
  6. Stir in the tomato paste, miso and garlic. Stir to dissolve the miso and tomato paste. Cook for 1 minute.
  7. Add the tomatoes and their juices, thyme, sugar and reserved mushroom liquid and bring to a simmer
  8. Cover and cook over low heat, stirring occasionally, until the sauce is very thick about 1 hour.
  9. Discard the thyme sprig and season with salt and pepper.
  10. In a pot of salted boiling water, cook the spaghetti until al dente. Drain reserving ½ cup of the pasta water.
  11. Add pasta, pasta water and parsley to the sauce, toss to coat. Serve in bowls topped with cheese.
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Category: Main Dish
  • Cuisine: Italian, Gluten Free, Vegan


Please leave a comment below.  I always love hearing about what you like to eat. What is your favorite “fun food”?


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