Cheesecake Factory Wheat Pasta With Mushroom Bolognese
Create the Cheesecake Factory's delicious mushroom bolognese at home with this simple Cheesecake Factory copycat recipe, using wheat pasta for a lower carb option. Also, bolognese can still be hearty and filling without the addition of meat.
Ingredients
- 6 ounces whole wheat spaghetti, cooked al dente, drained and kept warm
- 2 ounces olive oil
- 1 ounce carrots, minced
- 1 ounce yellow onion, diced to 1/4-inch thickness
- 4 ounces mushrooms, diced to 1/4-inch thickness
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon garlic, minced
- 1 teaspoon fresh thyme, chopped
- 2 ounces Madeira wine
- 10 ounces marinara sauce
- 1 ounce margarine (or equivalent butter substitute)
- 1 ounce low fat or fat free Parmesan cheese, grated
- 2 teaspoons parsley, chopped
Instructions
- In a saute pan over medium-high heat, bring olive oil to a light sizzle.
- Add carrots and onions; cook until heated through and halfway cooked, about 2 to 3 minutes.
- Add mushrooms; toss to incorporate.
- Season with salt and pepper.
- Cook until vegetables are tender, about 2 to 3 minutes more.
- When finished cooking, liquids will be cooked off and mushroom texture will appear to be slightly dry.
- Add garlic and thyme; toss to incorporate.
- Pour Madeira wine down sides of pan.
- Add marinara sauce; stir to incorporate.
- Cook until sauce is heated through.
- Add margarine (or equivalent butter substitute); quickly stir to incorporate.
- Add cooked wheat pasta to pan; do not toss.
- Sprinkle 1/2 ounce low fat or fat free Parmesan cheese over pasta; toss to incorporate until ingredients are thoroughly combined and pasta is evenly coated with sauce.
- Sprinkle remaining Parmesan cheese and parsley evenly over pasta.
- Serve immediately.
