Cheesecake Factory Pasta with Mushroom Bolognese
This restaurant-inspired Italian pasta dish features a rich and savoury mushroom bolognese sauce. Finely chopped vegetables are sautéed and simmered with Madeira wine and marinara to create a deep flavour, then tossed with spaghettini and finished with Parmesan and fresh parsley. It's a complete one-dish meal that comes together in about 30 minutes, perfect for a quick yet impressive dinner for two or three people.
Ingredients
- 6 ounces spaghettini, cooked al dente,drained and kept warm
- 2 ounces olive oil
- 1 ounce minced carrot
- 1 ounce minced yellow onion
- 4 ounces minced mushrooms
- 1/2 teaspoon kosher salt or 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh thyme
- 2 ounces madeira wine
- 10 ounces marinara sauce
- 1 ounce butter
- 1 ounce parmesan cheese, freshly grated
- 2 teaspoons chopped fresh parsley
Method
- Heat the olive oil in a sauté pan until it begins to sizzle lightly.
- Introduce the minced carrot and yellow onion to the pan.
- Stir the vegetables constantly as they cook for 2 to 3 minutes.
- Mix in the minced mushrooms thoroughly.
- Season the mixture with the kosher salt and fresh ground black pepper.
- Continue cooking for about 2 minutes until the vegetables have softened.
- Add the minced garlic and fresh thyme, tossing to combine.
- Pour the Madeira wine around the edges of the pan.
- Stir in the marinara sauce until well incorporated.
- Heat the sauce until it is thoroughly warmed.
- Quickly stir in the butter until it melts into the sauce.
- Place the cooked spaghettini into the pan without tossing.
- Scatter half of the freshly grated Parmesan cheese over the pasta.
- Toss or stir everything together well.
- Transfer to a serving platter and sprinkle with the remaining cheese and the chopped fresh parsley.
- Serve the dish straight away.
Nutrition (per serving)
Sodium1507300 mg
Recipe details
CategoryOne Dish Meal
Cuisineitalian
AuthorDiana Adcock
