Swap out the beef for porcini mushrooms and enjoy our low-calorie Mushroom Bolognese recipe. Enjoy this Mushroom Bolognese with a side salad.
What You Need
Original recipe yields 4 servings
1/2 cup hot water
1/4 oz. dried porcini mushrooms
12 oz. cremini mushrooms, cut in half
1 carrot, cut into thirds
2 Tbsp. KRAFT Olive Oil Vinaigrettes - Italian
2 cups CLASSICO Cabernet Marinara with Herbs Pasta Sauce
1/2 lb. tagliatelle pasta, uncooked
1 oz. PHILADELPHIA Neufchatel Cheese, cubed
1/4 cup KRAFT Shredded Parmesan Cheese
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Let's Make It
Pour hot water over porcini mushrooms in small bowl. Let stand 10 min. Pour into fine-mesh strainer placed over medium bowl; drain, reserving liquid for later use.
Spoon porcini mushrooms into food processor container. Add cremini mushrooms; pulse just until chopped to 1/4-inch pieces. Spoon into medium bowl. Repeat with carrots.
Heat dressing in large nonstick skillet on medium heat. Add chopped vegetables; stir. Cook 6 to 7 min. or until mushrooms are tender, stirring frequently. Add pasta sauce and reserved mushroom liquid; mix well. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Meanwhile, cook pasta as directed on package, omitting salt.
Add Neufchatel to pasta sauce mixture; cook and stir 1 min. or until melted.
Drain pasta. Serve topped with pasta sauce mixture and Parmesan.
Sprinkle with chopped fresh basil before serving.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 60g
Dietary Fibers 9g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.