Spaghetti Bolognese Vegetarian
Savor the rich, hearty flavors of this Spaghetti Bolognese Vegetarian—a plant-based twist on the classic Italian comfort food. Packed with protein-rich lentils, fresh vegetables like carrots, onion, and celery, and a medley of aromatic herbs such as oregano, basil, and thyme, this recipe delivers a satisfying depth of flavor without any meat. The robust lentil Bolognese sauce is simmered to perfection with canned diced tomatoes and tomato paste, creating a rich, thick texture that pairs beautifully with perfectly cooked spaghetti. Customize your plate with optional toppings like grated Parmesan or fresh parsley for a finishing touch. Whether you're a vegetarian or simply looking to enjoy a wholesome, meat-free dinner, this dish is a nourishing, crowd-pleasing choice that’s ready in under an hour. Perfect for weeknights or special occasions, it’s a must-try for lovers of plant-based pasta recipes!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 tablespoons olive oil
- 1 large onion
- 2 medium carrot
- 2 units celery stalks
- 3 cloves garlic
- 800 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 cup dried brown or green lentils
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons dried thyme
- 0.25 teaspoons red chili flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- to taste grated Parmesan cheese or vegetarian alternative (optional, for serving)
- to taste fresh parsley (optional, for garnish)
Instructions
Cook the spaghetti according to the package instructions. Drain, toss with 1 tablespoon of olive oil to prevent sticking, and set aside.
Finely chop the onion, carrots, and celery. Mince the garlic cloves.
Heat the remaining 1 tablespoon of olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion, carrot, and celery to the pan. Sauté for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the lentils, canned tomatoes (with their juice), tomato paste, and vegetable broth to the pan. Stir to combine.
Season the mixture with oregano, basil, thyme, chili flakes (if using), salt, and black pepper.
Bring the sauce to a boil, then reduce the heat to low. Cover and let it simmer for 30-35 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.
Taste and adjust seasonings as needed.
To serve, divide the cooked spaghetti among serving plates. Spoon the lentil Bolognese sauce over the top.
Garnish with grated Parmesan (or a vegetarian alternative) and fresh parsley, if desired.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 4214 mg | 183% | |
| Total Carbohydrate | 333.4 g | 121% | |
| Dietary Fiber | 56.1 g | 200% | |
| Total Sugars | 53.7 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 644 mg | 50% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 4735 mg | 101% | |
*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.
