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Photo of Pasta bolognese with mushrooms by WW

Pasta bolognese with mushrooms

8 - 9
PersonalPoints™ per serving
Total Time
25 min
5 min
20 min
This lighter version of the classic pasta bolognese uses chicken mince and mushrooms instead of beef mince so you still get a rich ‘meaty’ flavour and texture.


Olive oil

1 tbs


1 medium, finely chopped


3 clove(s), crushed

Lean chicken breast mince

250 g


375 g, cup variety, coarsely chopped

Tomato passata

1 cup(s), (260g)

Balsamic vinegar

2 tsp

Dry pasta

250 g, fettuccine variety


  1. Heat oil in a large non-stick frying pan over medium-high heat. Cook onion and garlic for 2-3 minutes, stirring, until lightly golden. Add mince and cook, breaking up lumps with a wooden spoon, for about 3 minutes or until changed in colour.
  2. Add mushrooms, season with salt and pepper and cook, stirring, for 2-3 minutes, until beginning to soften. Stir in passata and vinegar and bring to a simmer. Simmer uncovered for 10 minutes, or until thickened.
  3. Meanwhile, cook fettuccine in a large saucepan of boiling salted water following packet instructions, or until tender. Drain, reserving ½ cup (125ml) cooking liquid.
  4. Add fettucine to mushroom mixture, stir over low heat to combine, adding reserved cooking liquid to moisten, if required.