Spaghetti with Vegetarian Bolognaise Sauce
Indulge in a hearty, flavor-packed plate of Spaghetti with Vegetarian Bolognaise Sauce—an irresistibly comforting twist on the classic Italian favorite. This plant-based recipe combines tender spaghetti with a rich, savory sauce brimming with wholesome ingredients like meaty mushrooms, protein-packed lentils, and fragrant herbs. Fresh vegetables like onion, carrot, and celery form the aromatic base, while canned diced tomatoes and a hint of chili flakes bring depth and a subtle kick. Easy to prepare in just 50 minutes, it’s the perfect weeknight dinner that’s as nourishing as it is satisfying. Garnish with a sprinkle of parmesan cheese and fresh parsley for a delightful finishing touch. This vegetarian spaghetti bolognaise is a must-try for pasta lovers and an ideal addition to any meatless menu.
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Recipe Information
Ingredients
- 400 g spaghetti
- 2 tbsp olive oil
- 1 large onion
- 2 medium carrot
- 2 celery stalks
- 3 garlic cloves
- 200 g mushrooms
- 400 g canned diced tomatoes
- 2 tbsp tomato paste
- 1 cup vegetable broth
- 1.5 cups cooked lentils
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.25 tsp red chili flakes
- to taste salt
- to taste black pepper
- for garnish parmesan cheese (optional)
- for garnish fresh parsley (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
While the spaghetti is cooking, heat the olive oil in a large skillet or pot over medium heat.
Finely chop the onion, carrot, celery, and garlic. Dice the mushrooms into small pieces.
Add the onion, carrot, and celery to the skillet and sauté for 5-7 minutes, stirring occasionally, until softened.
Stir in the garlic and mushrooms, and cook for an additional 5 minutes until the mushrooms release their moisture and begin to brown.
Add the canned diced tomatoes, tomato paste, vegetable broth, cooked lentils, dried oregano, dried basil, and red chili flakes to the skillet. Stir well to combine.
Bring the sauce to a simmer. Reduce the heat to low and let it cook for 15-20 minutes, stirring occasionally, until the flavors meld and the sauce thickens.
Taste the sauce and season with salt and black pepper as needed.
Serve the sauce over the cooked spaghetti. Garnish with grated parmesan cheese and fresh parsley if desired.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 4300 mg | 187% | |
| Total Carbohydrate | 266.1 g | 97% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 48.2 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 775 mg | 60% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 4656 mg | 99% | |
*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.
