Name: Recipe: Pappardelle Mushroom Bolognese
Yield: 4
Cuisine: European
Ingredients: 1½ cups (375 ml) cremini mushrooms, stems removed; 1½ cups (375 ml) Swiss brown mushrooms, stems removed; 4 tbsp extra-virgin olive oil, divided, plus more for the pasta; kosher salt and freshly ground black pepper; 1 medium yellow onion, finely chopped; 2 garlic cloves, finely chopped; ½ large carrot, finely chopped; ½ celery stalk, finely chopped; 2 tbsp tomato paste; 4 sun-dried tomatoes, finely chopped; 2 bay leaves; 1 fresh rosemary sprig; 14.5 oz (411 g) crushed tomatoes; 3 or 4 fresh vegan lasagna sheets, cut into 1½-inch strips; 2 tbsp vegan parmesan, for garnish; 3 tbsp fresh Italian parsley leaves, finely chopped, for garnish

Photos by Chloé Crane-Leroux

Photographer and recipe developer Chloé Crane-Leroux and her mother Trudy Crane, a ceramicist and model, form a creative duo united by food and storytelling. The kitchen is their sanctuary – where laughter, relaxation and the quiet satisfaction of shared creation come naturally.

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In their new vegan cookbook, The Artful Way to Plant-Based Cooking, Trudy reflects on the “date nights” she and Chloé treasure – moments to unplug and reconnect amid their busy lives. “‘Date night’ isn’t just for romantic partners,” she writes. “It extends to best friends, family members, anyone with whom you feel close.” Shared meals “nourish not only our bodies, but our souls through genuine connection.”

We couldn’t agree more, and in the spirit of Valentine’s Day, we invited Chloé and Trudy to share the fruits of their latest loving collaboration in the January/February 2026 Issue. In the magazine, we are delighted to feature a collection of recipes that make for a show-stopping ‘Date Night’ meal. It includes Roasted Cauliflower with French-style Tabbouleh and Hummus as a starter, Pappardelle Mushroom Bolognese as the main, Roasted Brussels Sprouts with Apple, Cranberries and Pecans for the side, and vegan Tiramisù for Two to finish.

Pappardelle Mushroom Bolognese Recipe

To get you started on your next Date Night meal, we’re sharing Chloé and Trudy’s recipe for Mushroom Bolognese. “The joy of cooking with your partner or friend while chatting and preparing the meal makes it even more special,” Chloé says. “When Trudy and her partner first met, he would always cook a version of this meal. It’s a foolproof dish that adds an extra touch of magic to time well spent.”

This delicious vegan alternative to traditional meat bolognese has a complex flavor profile that comes from the combination of cremini and Swiss brown mushrooms. Topped with vegan parmesan, stubborn meat-eaters won’t even taste the difference!

Plan a romantic date night preparing this meal together with your significant other or a special loved one to share in the delight of both cooking and indulging together.

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Recipe: Pappardelle Mushroom Bolognese

Serves: 4 Prep Time: 15 min Cooking Time: 70 min 70 min

Nutrition facts: 200 calories 20 grams fat

Ingredients

1½ cups (375 ml) cremini mushrooms, stems removed
1½ cups (375 ml) Swiss brown mushrooms, stems removed
4 tbsp extra-virgin olive oil, divided, plus more for the pasta
kosher salt and freshly ground black pepper
1 medium yellow onion, finely chopped
2 garlic cloves, finely chopped
½ large carrot, finely chopped
½ celery stalk, finely chopped
2 tbsp tomato paste
4 sun-dried tomatoes, finely chopped
2 bay leaves
1 fresh rosemary sprig
14.5 oz (411 g) crushed tomatoes
3 or 4 fresh vegan lasagna sheets, cut into 1½-inch strips
2 tbsp vegan parmesan, for garnish
3 tbsp fresh Italian parsley leaves, finely chopped, for garnish

Instructions

Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.

Place the cremini and Swiss mushrooms on the prepared sheet pan, drizzle with 2 tbsp olive oil, and season with salt and pepper. Roast in the oven for 25 min. Remove them from the oven and allow to cool slightly.

While the mushrooms are roasting, heat the remaining 2 tbsp olive oil in a large saucepan. When it starts to shimmer, add the onion and garlic and cook, stirring, until the onion becomes translucent, about 3 min. Add the carrot, celery, tomato paste, sun-dried tomatoes, bay leaves and rosemary and cook, stirring frequently, for 10 min.

Finely chop the roasted mushrooms, add to the pan along with the crushed tomatoes, and season to taste with salt and pepper. Stir well, reducing the heat to medium-low, and simmering until all the liquid has been absorbed, about 45 min. Remove the bay leaves and rosemary sprig before serving.

Meanwhile, bring a medium pot of water to a boil. Cook the pasta per the package directions until al dente. Drain and sprinkle with a little olive oil. Serve with the mushroom Bolognese, parmesan and a sprinkle of parsley.

To see all of the recipes featured in the January/February issue, get a copy of the magazine here. For all of Chloé and Trudy’s plant-based recipes, get their cookbook here.

French recipe recipe

Recipe: Pappardelle Mushroom Bolognese

Photos by Chloé Crane-Leroux

Pappardelle Mushroom Bolognese Recipe

Recipe: Pappardelle Mushroom Bolognese

Ingredients

Instructions

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