Vegan Creamy Spaghetti Bolognese
Indulge in the rich and comforting flavors of Vegan Creamy Spaghetti Bolognese, a plant-based twist on a classic Italian favorite that's as satisfying as it is wholesome. This recipe combines hearty lentils, earthy mushrooms, and a medley of fresh vegetables for a robust and savory Bolognese sauce, made irresistibly creamy with a luxurious homemade cashew cream. Perfectly seasoned with dried herbs and a hint of smoked paprika, every bite is bursting with flavor. Ready in just one hour, this dairy-free and meat-free dish is both nourishing and delicious, making it the ultimate vegan comfort food for weeknight dinners or special occasions. Serve it over al dente spaghetti and garnish with fresh parsley for a vibrant, restaurant-quality meal that everyone will love.
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Recipe Information
Ingredients
- 400 g Spaghetti (vegan-friendly)
- 2 tbsp Olive oil
- 1 Yellow onion, finely chopped
- 4 Garlic cloves, minced
- 1 Carrot, finely diced
- 1 Celery stalk, finely diced
- 200 g Button mushrooms, finely chopped
- 400 g Canned diced tomatoes
- 2 tbsp Tomato paste
- 240 ml Vegetable broth
- 200 g Cooked brown or green lentils
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 100 g Raw cashews (soaked for 4 hours or boiled for 15 minutes)
- 120 ml Unsweetened plant-based milk (such as almond or soy)
- 2 tbsp Nutritional yeast
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion, and cook for 5 minutes until softened.
Stir in the minced garlic, diced carrot, and celery. Cook for another 5 minutes, stirring occasionally.
Add the chopped mushrooms and cook until their liquid evaporates, about 7 minutes.
Stir in the diced tomatoes, tomato paste, vegetable broth, and cooked lentils. Mix in the dried oregano, basil, smoked paprika, salt, and black pepper.
Bring the sauce to a gentle simmer. Cover and let it cook for 20 minutes, stirring occasionally to allow the flavors to meld.
While the sauce is simmering, prepare the cashew cream. Drain the soaked cashews and add them to a blender along with the plant-based milk and nutritional yeast. Blend until smooth and creamy.
Once the sauce has finished simmering, pour the cashew cream into the skillet and stir to combine, making the sauce creamy and rich. Taste and adjust seasoning, if necessary.
Serve the spaghetti topped with the creamy Bolognese sauce. Garnish with fresh parsley and enjoy immediately.
Nutrition Facts
Calories |
2190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3739 mg | 163% | |
| Total Carbohydrate | 268.8 g | 98% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 48.1 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 570 mg | 44% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4838 mg | 103% | |
*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.
