Vegetarian Penne Bolognese
Savor the irresistible flavors of our Vegetarian Penne Bolognese, a hearty, plant-based twist on the Italian classic. Packed with protein-rich lentils and a rich tomato base infused with aromatic herbs like oregano and basil, this meat-free masterpiece cooks up in just under an hour. A blend of finely chopped onions, carrots, and celery creates the perfect flavor foundation, while a hint of red pepper flakes adds subtle warmth. Tossed with tender penne pasta and finished with a sprinkle of Parmesan cheese and fresh parsley, this recipe is as satisfying as it is wholesome. Perfect for weeknight dinners or meal prep, this vegetarian bolognese is a crowd-pleasing, family-friendly dish that doesn’t skimp on taste or nutrition.
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 large Carrot, finely chopped
- 1 Celery stalk, finely chopped
- 3 Garlic cloves, minced
- 1 cup Brown or green lentils, rinsed and drained
- 28 oz Canned crushed tomatoes
- 2 cups Vegetable broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the chopped onion, carrot, and celery. Sauté for 5 to 7 minutes until the vegetables are softened.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the lentils, crushed tomatoes, and vegetable broth. Mix well.
Add the oregano, basil, red pepper flakes, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer, then reduce heat to low and cover. Cook for 30 to 35 minutes, stirring occasionally, until the lentils are tender.
Once the lentils are fully cooked, taste and adjust seasoning if necessary.
Add the cooked penne pasta to the sauce and toss to combine.
Serve the Vegetarian Penne Bolognese hot, garnished with grated Parmesan cheese and fresh parsley.
Nutrition Facts
Calories |
2348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4116 mg | 179% | |
| Total Carbohydrate | 389.6 g | 142% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 53.7 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 886 mg | 68% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 5696 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.
