Steph’s Pesto Mushroom Bolognese

Thermos Taste for Adventure

I am an experimental cook and love to recreate recipes to make them healthier. I’m a keen walker, who doesn’t like an exciting packed lunch -  no sandwiches here! Sundays are a sacred day for cooking up a storm and listening to music. I love to plan and prep meals and fill my freezer with plenty of fakeaways. I adore the versatility of mushrooms and the depth of flavour, always seeking new recipes with these little gems.

Follow Steph: @Stephsplate

See method...
Serves 3
15 minutes to prepare and 30 minutes to cook


  1. Place mushrooms in a food processor and blitz
  2. Add to pan with S&P cook in med-low heat until all the water from mushrooms has gone
  3. Add onion and cook for further 5 mins
  4. Add garlic and peppers and tomato purée cook for 2 mins
  5. Add remainder of ingredients and simmer for 20-30 mins
  6. Season to taste
  7. Serve with spaghetti and top with green pesto and Parmesan


  • 400g mushrooms blitzed
  • 1 - 2 medium onions finely diced
  • 2 cloves garlic garlic
  • 1 red pepper finely chopped
  • 1tbsp tomato purée
  • 200g pre-cooked (fried) sliced mushrooms
  • Tin cherry tomatoes plus 1/2 tin water
  • 1 beef or veggie beef stock cube
  • 1tbsp green pesto (plus extra for dressing)
  • 8 sun-dried tomatoes finely chopped
  • 1tbsp parmesan (plus extra for dressing)


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