Vegetarian Spaghetti Bolognese
Transform your pasta night with this hearty and flavor-packed Vegetarian Spaghetti Bolognese! This plant-based twist on a classic Italian favorite swaps meat for a wholesome blend of lentils and savory mushrooms, creating a rich, protein-packed sauce that's simmered to perfection with aromatic herbs, diced tomatoes, and a splash of optional red wine for added depth. With just 15 minutes of prep time and a comforting result that pairs beautifully with al dente spaghetti, this recipe is both weeknight-friendly and impressively delicious. Serve it up beautifully with a sprinkle of Parmesan (or a vegetarian alternative) and fresh basil for a meal that's satisfying, nourishing, and bursting with Italian-inspired flavor. Perfect for vegetarians and anyone looking for a hearty, meatless dinner option!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 3 cloves garlic cloves, minced
- 300 grams mushrooms, finely chopped
- 200 grams dried lentils (brown or green), rinsed
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 500 milliliters vegetable broth
- 125 milliliters red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 400 grams spaghetti
- 50 grams Parmesan cheese (optional, or vegetarian alternative)
- 10 leaves fresh basil leaves, for garnish
Instructions
Heat the olive oil in a large pan over medium heat.
Add the chopped onion, carrot, and celery to the pan. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another 1-2 minutes.
Add the chopped mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and shrink slightly.
Add the lentils to the pan and stir well.
Pour in the canned diced tomatoes, tomato paste, and vegetable broth. If using, add the red wine.
Sprinkle in the dried oregano, dried basil, salt, and black pepper. Stir everything to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally. Add more vegetable broth or water if the sauce becomes too thick.
While the sauce simmers, cook the spaghetti according to the package instructions. Drain and set aside.
Check the lentils for doneness. They should be tender but not mushy.
Serve the sauce over the cooked spaghetti.
Top with grated Parmesan cheese or a vegetarian alternative, if desired, and garnish with fresh basil leaves.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 5071 mg | 220% | |
| Total Carbohydrate | 253.4 g | 92% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 47.8 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1019 mg | 78% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 4983 mg | 106% | |
*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.
