Mushroom Bolognese

Diet and nutritionDiet and meal planningCKD diet

Recipe by: Melanie Betz MS, RD, CSR, FNKF, FAND

Earthy mushrooms replace meat in this kidney-friendly bolognese sauce, simmered with vegetables, tomato paste, and a touch of cream cheese.
Meal TypeDinner, Lunch 
DietsGluten free, Low fat, Low phosphorus, Low sodium 
Ingredients
Yield:
12 servings
  • 3 carrots, peeled & roughly chopped
  • 2 onions, roughly chopped
  • 1 red bell pepper, roughly chopped
  • 3 garlic cloves
  • ¼ cup olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • ¼ teaspoon salt
  • 1 pound white mushrooms
  • 6 oz can tomato paste
  • 1 cup water
  • 1 cup dry red wine
  • 4 oz (¼ cup) cream cheese
Directions
Prep: 10 min, Cook: 30 min, Total: 40 min
  1. Pulse carrots, onion, bell pepper and garlic in a food processor until chopped with some larger chunks.
  2. In a large saute pan, heat olive oil over medium high heat. Add chopped vegetables and cook until tender, about 5 minutes.
  3. Meanwhile, pulse mushrooms in the now empty food processor until chopped with some larger chunks.
  4. Add mushrooms, spices, pepper and salt to other vegetables and cook until tender, about 5 more minutes.
  5. Add water and wine. Bring to a boil. Reduce heat and simmer until reduced by about half, about 10 minutes.
  6. Add cream cheese in chunks and cook just until melted, stirring to help cream cheese melt.
  7. Serve over pasta!

 

Tips:

- Mushroom bolognese is lower in fat, protein, and absorbable potassium and phosphorus compared to traditional bolognese made with meat.

- Vegan cream cheese can be used in place of traditional cream cheese to make this sauce vegan.

- This sauce can also be used to make homemade pizza, lasagna or any other recipe you love that uses tomato sauce.

- Serve over whole wheat pasta for extra fiber, vitamins and minerals.

 

Nutritional Information

Sauce (per 1/2 cup serving)

  • Calories 99
  • Carbohydrates 8 mg
  • Fiber 2.4 g
  • Total Sugars 0 g
  • Protein 2 g
  • Fat 7 g
  • Saturated Fat 2 g
  • Cholesterol 5 mg
  • Sodium 80 mg
  • Potassium 312 mg
  • Calcium 24 mg
  • Iron 1 mg
  • Phosphorus 59 mg

 

Sauce (per 1/2 cup serving) and Cooked Rigatoni (per 1 cup)

  • Calories 480
  • Carbohydrates 77 mg
  • Fiber 7 g
  • Total Sugars 0 g
  • Protein 15 g
  • Fat 12 g
  • Saturated Fat 3 g
  • Cholesterol 7 mg
  • Sodium 122 mg
  • Potassium 560 mg
  • Calcium 51 mg
  • Iron 4.5 mg
  • Phosphorus 210 mg