Cheesecake Factory Pasta with Mushroom Bolognese
Now you can create the Cheesecake Factory's delicious mushroom bolognese at home with this simple restaurant copycat recipe. Bolognese can still be hearty and filling without the addition of meat. Try this unique recipe today.
Ingredients
- 6 ounce spaghetti, cooked al dente, drained and kept warm
- 2 ounce olive oil
- 1 ounce carrots, minced
- 1 ounce yellow onion, diced to 1/4-inch thickness
- 4 ounce mushrooms, diced to 1/4-inch thickness
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon garlic, minced
- 1 teaspoon fresh thyme, chopped
- 2 ounce Madeira wine
- 10 ounce marinara sauce
- 1 ounce butter
- 1 ounce Parmesan cheese, grated
- 2 teaspoon 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 butter; quickly stir to incorporate. Add cooked pasta to pan; do not toss.
- Sprinkle 1/2 ounce 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.