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Cheesecake Factory Pasta with Mushroom Bolognese



  • 6 ounces spaghettini, 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 butter
  • 1 ounce Parmesan cheese, grated
  • 2 teaspoons parsley, chopped


  1. In a sauté pan over medium-high heat, bring olive oil to a light sizzle.
  2. Add carrots and onions; cook until heated through and halfway cooked, about 2 to 3 minutes.
  3. Add mushrooms; toss to incorporate.
  4. Season with salt and pepper. Cook until vegetables are tender, about 2 to 3 minutes more.
  5. When finished cooking, liquids will be cooked off and mushroom texture will appear to be slightly dry.
  6. Add garlic and thyme; toss to incorporate.
  7. Pour Madeira wine down sides of pan.
  8. Add marinara sauce; stir to incorporate. Cook until sauce is heated through.
  9. Add butter; quickly stir to incorporate.
  10. Add cooked pasta to pan; do not toss.
  11. Sprinkle 1/2 ounce Parmesan cheese over pasta; toss to incorporate until ingredients are thoroughly combined and pasta is evenly coated with sauce.
  12. Sprinkle remaining Parmesan cheese and parsley evenly over pasta.
  13. Serve immediately.

Makes 6 to 8 servings

Source: Chef Ray Martin, Cheesecake Factory -

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