Vegetarian Fettuccine Bolognese
Elevate your pasta night with this hearty and wholesome Vegetarian Fettuccine Bolognese, a plant-based twist on the classic Italian favorite. This recipe combines al dente fettuccine with a rich, savory vegetable sauce made from finely chopped onions, carrots, celery, mushrooms, and lentils, creating a delicious depth of flavor. Simmered in crushed tomatoes, red wine, and vegetable broth, and seasoned with dried herbs and a hint of red pepper flakes, this bolognese offers a perfect balance of comforting warmth and vibrant spices. Garnished with fresh basil and optional Parmesan, this dish is a satisfying, meatless meal that’s sure to impress. Perfect for cozy dinners or entertaining guests, this vegetarian pasta recipe is ready in just over an hour and serves four generously.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 tbsp Olive oil
- 1 medium Onion, finely chopped
- 2 medium Carrots, finely chopped
- 2 Celery stalks, finely chopped
- 3 Garlic cloves, minced
- 8 oz Mushrooms, finely chopped
- 2 tbsp Tomato paste
- 28 oz Canned crushed tomatoes
- 1 cup Red wine
- 1 cup Vegetable broth
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Red pepper flakes
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1.5 cups Lentils, cooked
- 0.5 cup Parmesan cheese, grated (optional)
- Fresh basil leaves, for garnish
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions for al dente texture. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
Add the minced garlic and chopped mushrooms to the skillet. Cook until the mushrooms are tender and their moisture has evaporated, about 5 minutes.
Stir in the tomato paste and mix well with the vegetables. Then add the crushed tomatoes, red wine, and vegetable broth.
Season the sauce with dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir to combine.
Bring the sauce to a simmer, then reduce the heat to low. Cover and let it simmer for about 20 minutes, stirring occasionally.
After 20 minutes, stir in the cooked lentils and continue to simmer for another 10-15 minutes until the sauce thickens and the flavors meld together.
Serve the Bolognese sauce over the cooked fettuccine. Optionally, sprinkle with grated Parmesan cheese and garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 3965 mg | 172% | |
| Total Carbohydrate | 423.8 g | 154% | |
| Dietary Fiber | 62.9 g | 225% | |
| Total Sugars | 75.6 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1287 mg | 99% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 5689 mg | 121% | |
*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.
