Vegetarian Pasta Bolognese

Serves: 1 gallon of sauce


  • 1 small eggplant
  • 1 small butternut squash
  • 2 zucchini
  • 2 yellow squash
  • 2 red bell peppers
  • 2 green bell peppers
  • 1 lb. white mushrooms
  • 1 lb. cremini mushrooms
  • 2 oz. olive oil
  • 2 onions cut in small dice
  • 2 oz. fresh garlic, minced
  • 56 oz. fresh tomato concassée
  • 1 qt. Hearty Foundations™ Reserve GF Gluten-Free Vegetable Base No Added MSG
  • 1 bunch fresh basil chopped
  • 1 Tbsp. rosemary chopped
  • 1 tsp. fresh oregano chopped
  • ½ cup fresh parsley chopped
  • 1 tsp. Umami Sensations™ Shitake Mushroom Extract Powder
  • 1 tsp. Umami Sensations™ Mirepoix Powder
  • 1 tsp. Umami Sensations™ Roasted Chinese Cabbage Powder


  1. 1 Peel the skin from eggplant and butternut squash and cut all the vegetables into small dice.
  2. 2 Clean the mushrooms and pulse in a food processor until they are small “pea sized” pieces.
  3. 3 Do not puree, this is what will give the sauce the traditional Bolognese “ground meat look” when the sauce is finished.
  4. 4 Mix all the vegetables and mushrooms together and roast in a 400°F oven until just tender, save any liquor that they give off.
  5. 5 In a heavy gage sauce pot heat the olive oil then add the onions.
  6. 6 Cook until they start to caramelize then add the garlic and do the same.
  7. 7 Add the tomatoes, prepared RC Healthy Foundations® Reserve Gluten Free Vegetable Base and bring to a simmer.
  8. 8 Add herbs, roasted vegetables and RC Umami Sensations Shiitake Mushroom, Mirepoix and Roasted Chinese Cabbage Powders.
  9. 9 Bring sauce to a simmer and season with salt and pepper if necessary.


Value Added Suggestions:

Serve on your favorite shape of pasta or whole wheat pasta. To make the dish Vegan serve without grated cheese.
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