Fresh Fettuccine Pasta with Porcini Mushroom Bolognese

Fresh Fettuccine Pasta

with Porcini Mushroom Bolognese

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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From the Test Kitchen

Known in Italian as “ragù alla bolognese,” or just “ragù,” this hearty, tomato-based sauce has its roots in Northern Italy (it’s named for the city of Bologna). For our vegetarian take on the classic, we’re tossing fresh fettuccine with a unique bolognese featuring two kinds of mushrooms: cremini and porcini. After soaking the dried porcini mushrooms, we’re using the infused water to add a layer of rich, rustic flavor to the sauce.

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  • Nutrition
    PER SERVING
  • Calories
    595 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. In a bowl, combine the dried porcini mushrooms and 1 cup of hot water; let stand for at least 10 minutes. Cut the cremini mushrooms into small pieces. Peel and mince the garlic. Peel and small dice the carrot. Small dice the celery. Peel and small dice the shallot.

Start the sauce:
2 Start the sauce:

In a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cremini mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned; season with salt and pepper.

Add the vegetables:
3 Add the vegetables:

Add the garlic, carrot, celery and shallot to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

Finish the sauce:
4 Finish the sauce:

While the vegetables cook, reserving the porcini water, carefully transfer the porcini mushrooms to a cutting board and roughly chop. Add the chopped porcini mushrooms and reserved porcini water to the pan of vegetables; season with salt and pepper. Simmer, stirring occasionally, 4 to 6 minutes, or until the liquid is thickened and saucy.

Cook the pasta:
5 Cook the pasta:

While the sauce simmers, using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Finish & plate your dish:
6 Finish & plate your dish:

To the pan of sauce, add the cooked pasta, butter and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring vigorously, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cheese. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. In a bowl, combine the dried porcini mushrooms and 1 cup of hot water; let stand for at least 10 minutes. Cut the cremini mushrooms into small pieces. Peel and mince the garlic. Peel and small dice the carrot. Small dice the celery. Peel and small dice the shallot.

2 Start the sauce:

In a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cremini mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned; season with salt and pepper.

Start the sauce:
Add the vegetables:
3 Add the vegetables:

Add the garlic, carrot, celery and shallot to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

4 Finish the sauce:

While the vegetables cook, reserving the porcini water, carefully transfer the porcini mushrooms to a cutting board and roughly chop. Add the chopped porcini mushrooms and reserved porcini water to the pan of vegetables; season with salt and pepper. Simmer, stirring occasionally, 4 to 6 minutes, or until the liquid is thickened and saucy.

Finish the sauce:
5 Cook the pasta:

While the sauce simmers, using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

6 Finish & plate your dish:

To the pan of sauce, add the cooked pasta, butter and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring vigorously, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cheese. Enjoy!

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