Dairy-Free Penne Bolognese
Discover the rich, comforting flavors of Dairy-Free Penne Bolognese, a hearty Italian-inspired dish that's perfect for those seeking a dairy-free alternative to traditional pasta recipes. This wholesome recipe combines tender penne with a robust bolognese sauce made from ground beef, aromatic vegetables, and a medley of dried herbs, all simmered to perfection with red wine and vegetable broth for depth of flavor. A touch of nutritional yeast adds a subtle cheesy note without the need for dairy, making it ideal for lactose-intolerant diners or anyone looking to lighten their meal. Ready in just over an hour, this satisfying dinner pairs beautifully with a fresh parsley garnish and is sure to become a weeknight favorite. Perfect keywords: dairy-free pasta, penne bolognese, Italian recipes, easy dinner ideas, lactose-free comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Penne pasta
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 2 medium Carrots, finely diced
- 2 Celery stalks, finely diced
- 500 grams Ground beef
- 800 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 125 milliliters Red wine
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped
- 250 milliliters Vegetable broth
- 2 tablespoons Nutritional yeast
Instructions
Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent, about 5 minutes.
Add minced garlic, diced carrots, and diced celery to the onions. Cook for another 5 minutes, stirring occasionally.
Increase the heat to medium-high, add ground beef to the pan, and cook until browned, breaking it up with a spatula, about 8-10 minutes.
Once the beef is browned, add crushed tomatoes, tomato paste, red wine, dried oregano, dried basil, salt, black pepper, and a bay leaf. Stir to combine.
Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low and let it simmer gently for 30-40 minutes, stirring occasionally, until the sauce has thickened.
Remove the bay leaf from the sauce and stir in the nutritional yeast for a subtle cheesy flavor.
Add the cooked penne pasta to the sauce and toss to coat all the pasta with the bolognese sauce.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
3396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 4558 mg | 198% | |
| Total Carbohydrate | 399.6 g | 145% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 54.9 g | ||
| Protein | 160.6 g | 321% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 6940 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
