Vegan Penne Bolognese
Indulge in the hearty, comforting flavors of this Vegan Penne Bolognese, a plant-based twist on the classic Italian favorite. Perfectly al dente penne pasta is tossed in a rich, savory sauce made with tender lentils, earthy mushrooms, and a medley of aromatic vegetables like onion, carrot, and celery. Simmered with canned tomatoes, tomato paste, and fragrant herbs like oregano and basil, this vegan bolognese delivers all the depth and satisfaction you’d expect from the original. Ready in just under an hour, this recipe is ideal for a wholesome weeknight dinner or a special gathering. Serve it hot with a sprinkle of fresh herbs for a dish that’s as healthy as it is flavorful. Perfect for vegan meal prep or meat-free enthusiasts, this Vegan Penne Bolognese is your new pasta-night essential!
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Recipe Information
Ingredients
- 400 grams penne pasta
- 2 tablespoons olive oil
- 1 large onion
- 1 medium carrot
- 1 medium celery stalk
- 3 garlic cloves
- 200 grams mushrooms
- 400 grams lentils
- 800 grams canned tomatoes
- 2 tablespoons tomato paste
- 250 milliliters vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta until al dente, according to package instructions. Drain and set aside.
In a large pan, heat the olive oil over medium heat. Add the onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are soft.
Add the minced garlic and cook for another minute until fragrant.
Stir in the chopped mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
Add the cooked lentils, canned tomatoes, tomato paste, and vegetable broth to the pan. Stir to combine.
Season the mixture with dried oregano, dried basil, salt, black pepper, and add the bay leaf.
Bring the sauce to a simmer. Lower the heat and let it cook uncovered for about 25-30 minutes, stirring occasionally, until the sauce has thickened.
Remove the bay leaf, adjust seasoning if needed.
Combine the cooked penne pasta with the sauce and toss until well coated.
Serve the Vegan Penne Bolognese hot, optionally garnished with fresh basil or parsley.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 3688 mg | 160% | |
| Total Carbohydrate | 288.2 g | 105% | |
| Dietary Fiber | 66.2 g | 236% | |
| Total Sugars | 57.5 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 544 mg | 42% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 5219 mg | 111% | |
*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.
