Cheesecake Factory Wheat Pasta With Mushroom Bolognese

Create the Cheesecake Factory's delicious mushroom bolognese at home with this simple Cheesecake Factory copycat recipe, using wheat pasta for a lower carb option. Also, bolognese can still be hearty and filling without the addition of meat.

Ingredients

6 ounces whole wheat spaghetti, cooked al dente, drained and kept warm
2 ounces olive oil
1 ounce carrots, minced
1 ounce yellow onion, diced to 1/4-inch thickness
4 ounces mushrooms, diced to 1/4-inch thickness
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper, freshly ground
1 tablespoon garlic, minced
1 teaspoon fresh thyme, chopped
2 ounces Madeira wine
10 ounces marinara sauce
1 ounce margarine (or equivalent butter substitute)
1 ounce low fat or fat free Parmesan cheese, grated
2 teaspoons 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 margarine (or equivalent butter substitute); quickly stir to incorporate.
Add cooked wheat pasta to pan; do not toss.
Sprinkle 1/2 ounce low fat or fat free 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.