---
title: Spaghetti With Mushroom-Tofu Bolognese
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spaghetti-with-mushroom-tofu-bolognese-680f4c9d830edca04f563d0e
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Soy
  - Wheat
  - Milk
tags:
  - Veggie
  - New
  - Pasta
  - Weeknight
rating: 4.0
rating_count: 35
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many enjoyed the dish, finding it surprisingly tasty. Some felt it needed more seasoning.
  - theme: Ease of prep
    text: Shredding tofu was easy for most, though a few found it time-consuming.
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/Spaghetti/spaghetti-with-mushroom-tofu-bolognese.avif"
---
Bring a #large pot{} of salted water to a boil. Wash and dry produce. Open and drain @tofu{1%unit}; pat dry with paper towels. Grate on the largest holes of a box grater. Trim, peel, and grate @carrots{1%unit} on the largest holes of a box grater. Halve, peel, and dice @onion{1%unit} into ¼-inch pieces. Trim and thinly slice @button mushrooms{1%unit}. Pick @parsley{1%bunch} leaves from stems and finely chop.

Once water is boiling, add @spaghetti{1%unit} to pot. Cook, stirring occasionally, until al dente ~{10%minutes}. Reserve ½ cup pasta cooking water, then drain.

Heat a large drizzle of @olive oil{2%tbsp} in a #large pan{} over medium-high heat. Add tofu and cook, breaking up into pieces, until browned and crispy ~{3%minutes}. Turn off heat and transfer to a plate. Wipe out pan.

Heat another drizzle of olive oil in same pan over medium-high heat. Add carrots, onion, mushrooms, @salt{}, and @pepper{}. Cook, stirring frequently, until softened ~{3%minutes}. Turn off heat; stir in @garlic powder{1%tsp} and @italian seasoning{1%tsp}. Add @crushed tomatoes{1%unit}, @mushroom stock concentrate{1%unit}, @garlic herb butter{2%tbsp}, ¼ cup reserved pasta cooking water, and a pinch of @sugar{}. Stir to combine. Return pan to medium-high heat and simmer until sauce has slightly thickened ~{3%minutes}.

Add tofu, drained spaghetti, half the @parmesan cheese{1%unit}, and 1 TBSP @butter{1%tbsp} to pan with sauce; toss to coat. If needed, stir in more reserved pasta cooking water a splash at a time until everything is thoroughly coated. Turn off heat; taste and season with salt and pepper.

Divide spaghetti between shallow bowls; top with parsley and remaining Parmesan. Serve.