Vegetarian Classic Pasta Bolognese
Dive into the rich, comforting flavors of this hearty Vegetarian Classic Pasta Bolognese recipe—a plant-based twist on the iconic Italian favorite that’s perfect for weeknight dinners or special occasions. Featuring a medley of tender lentils, earthy cremini mushrooms, and finely diced aromatic vegetables like onion, carrot, and celery, this robust sauce is simmered with crushed tomatoes, vegetable broth, and fragrant oregano and basil for a deeply satisfying taste. Ready in just over an hour, this vegetarian Bolognese pairs beautifully with your choice of pasta and can be topped with grated Parmesan cheese and fresh parsley for an effortless gourmet touch. Ideal for vegetarians and anyone seeking a wholesome, protein-packed meal, this recipe will quickly become a staple in your kitchen. Keywords: vegetarian pasta Bolognese, plant-based Italian recipes, lentil pasta sauce.
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Recipe Information
Ingredients
- 12 oz uncooked pasta of choice
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 large carrot, finely diced
- 2 celery stalk, finely diced
- 3 garlic cloves, minced
- 8 oz cremini mushrooms, finely chopped
- 1 cup dried green or brown lentils, rinsed
- 28 oz canned crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup parmesan cheese, grated (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain well and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.
Add the garlic and mushrooms to the pan. Continue cooking for another 5 minutes until the mushrooms release their moisture and begin to brown.
Stir in the lentils, crushed tomatoes, and vegetable broth. Add the oregano, basil, bay leaf, salt, and pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes or until the lentils are tender.
Discard the bay leaf. Taste and adjust seasoning if necessary.
Serve the Bolognese sauce over the cooked pasta. If desired, sprinkle with grated Parmesan cheese and fresh parsley.
Enjoy your hearty vegetarian classic pasta Bolognese!
Nutrition Facts
Calories |
2814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 6527 mg | 284% | |
| Total Carbohydrate | 415.4 g | 151% | |
| Dietary Fiber | 56.8 g | 203% | |
| Total Sugars | 70.7 g | ||
| Protein | 137.2 g | 274% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1867 mg | 144% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 7164 mg | 152% | |
*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.
