Vegan Classic Pasta Bolognese
Indulge in a hearty plate of Vegan Classic Pasta Bolognese, a plant-based spin on the iconic Italian comfort dish that's as satisfying as it is wholesome. This recipe features a rich, savory sauce made with finely chopped mushrooms, tender red lentils, and aromatic carrots, celery, and garlic, all simmered in a velvety tomato base. Nutritious yet flavorful, the sauce is seasoned with oregano, basil, and a touch of nutritional yeast for a cheesy depth without dairy. Perfectly paired with al dente spaghetti or your favorite pasta, this vegan bolognese delivers bold, authentic flavors that will have everyone at the table reaching for more. Ready in under an hour, it's a crowd-pleasing meal ideal for family dinners or weeknight cravings. Garnish with fresh parsley for a bright finish and enjoy!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, peeled and diced
- 1 medium celery stalk, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, finely chopped
- 2 tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup red lentils, rinsed
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces spaghetti or pasta of choice
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pan over medium heat.
Add the chopped onion, carrot, celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and chopped mushrooms, and cook for an additional 5 minutes.
Add the tomato paste, and stir well to combine with the vegetables.
Pour in the crushed tomatoes and vegetable broth, and bring the mixture to a gentle simmer.
Mix in the dried oregano, dried basil, red lentils, bay leaf, salt, and pepper.
Reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender, stirring occasionally.
Meanwhile, cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
Once the sauce has thickened and the lentils are tender, remove the bay leaf and stir in the nutritional yeast.
Serve the Bolognese sauce over the cooked pasta, garnishing with fresh parsley.
Enjoy your Vegan Classic Pasta Bolognese!
Nutrition Facts
Calories |
1543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4133 mg | 180% | |
| Total Carbohydrate | 250.2 g | 91% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 61.2 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 478 mg | 37% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 6096 mg | 130% | |
*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.
