Vegetarian Classic Bolognese Pasta
Dive into the hearty and comforting flavors of **Vegetarian Classic Bolognese Pasta**, a plant-based twist on the timeless Italian favorite. This recipe swaps traditional meat for a wholesome medley of lentils, mushrooms, and zucchini, creating a rich and satisfying sauce that’s perfect for weeknight dinners or special occasions. Simmered in a blend of red wine, vegetable broth, and aromatic crushed tomatoes, and flavored with classic Italian herbs like oregano, basil, and a bay leaf, this bolognese is bursting with depth and warmth. Serve it over your favorite pasta for a nutritious, protein-packed meal, and optionally top with freshly grated Parmesan for an added layer of indulgence. With a prep time of just 20 minutes, this versatile and crowd-pleasing dish is both delicious and easy to make—a must-try for vegetarians and pasta lovers alike!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 8 ounces bella mushrooms, finely chopped
- 1 medium zucchini, finely chopped
- 1 cup dried lentils, rinsed and drained
- 1 cup red wine
- 3 cups vegetable broth
- 2 tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 400 grams pasta of your choice
- 0.5 cup Parmesan cheese, grated (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the finely chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are tender and beginning to brown.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped mushrooms and zucchini to the pot. Cook for about 8-10 minutes until the mushrooms release their moisture and start to brown.
Stir in the rinsed lentils, and pour in the red wine. Let it simmer for 5 minutes, allowing the wine to reduce slightly.
Add the vegetable broth, tomato paste, crushed tomatoes, oregano, basil, and bay leaf. Stir everything well to combine.
Season the sauce with salt and black pepper. Bring the mixture to a simmer, then reduce the heat to low.
Cover the pot and let the sauce cook for about 35-40 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened. Adjust the seasoning if needed.
Meanwhile, cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
If needed, adjust the consistency of the sauce by adding reserved pasta water. Remove the bay leaf before serving.
Serve the bolognese sauce over the cooked pasta. Optionally, top with grated Parmesan cheese before serving.
Nutrition Facts
Calories |
2294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 5932 mg | 258% | |
| Total Carbohydrate | 301.7 g | 110% | |
| Dietary Fiber | 52.9 g | 189% | |
| Total Sugars | 69.2 g | ||
| Protein | 102.6 g | 205% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1321 mg | 102% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 6267 mg | 133% | |
*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.
