Vegetarian Tagliatelle Bolognese
Indulge in the hearty comfort of Vegetarian Tagliatelle Bolognese, a plant-based twist on the classic Italian favorite that’s packed with rich flavors and wholesome ingredients. This vibrant recipe features tender tagliatelle pasta coated in a luscious, slow-simmered sauce made from protein-rich red lentils, meaty cremini mushrooms, and aromatic vegetables like garlic, onion, carrot, and celery. Infused with fragrant herbs like oregano and thyme and a touch of tomato paste, the sauce delivers the deep umami flavor typically associated with traditional Bolognese, all while remaining completely vegetarian. Ready in just an hour, this easy-to-make dish is perfect for busy weeknights or elegant dinners. Finish it off with a sprinkle of Parmesan or a vegetarian alternative and a fresh hint of parsley for a picture-perfect meal that’ll delight vegetarians and meat lovers alike. Whether you’re searching for a healthy pasta recipe, a vegetarian comfort food option, or a family-friendly dish, this Tagliatelle Bolognese is sure to impress!
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Recipe Information
Ingredients
- 400 grams Tagliatelle pasta
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 1 medium Carrot
- 1 Celery stalk
- 3 Garlic cloves
- 200 grams Cremini mushrooms
- 120 grams Red lentils
- 2 tablespoons Tomato paste
- 400 grams Canned crushed tomatoes
- 500 milliliters Vegetable stock
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Parmesan cheese or vegetarian parmesan alternative (for serving)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Begin by preparing the vegetables. Finely chop the yellow onion, carrot, celery, and garlic cloves. Roughly chop the cremini mushrooms into small pieces.
Heat the olive oil in a large saucepan or skillet over medium heat. Add the chopped onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
Stir in the garlic and mushrooms, and cook for another 5 minutes until the mushrooms release their moisture.
Add the red lentils to the pan and stir to combine. Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.
Pour in the canned crushed tomatoes and vegetable stock. Add the dried oregano, thyme, bay leaf, salt, and black pepper. Stir well, bring to a boil, then reduce the heat to low and let the sauce simmer for 25-30 minutes. Stir occasionally to prevent sticking and ensure the lentils cook through.
While the sauce is simmering, cook the tagliatelle pasta according to the package instructions in a large pot of salted boiling water. Reserve 1/2 cup of pasta water, then drain the pasta.
Once the sauce is thickened and the lentils are tender, taste and adjust seasoning if needed. Remove the bay leaf and discard.
Toss the cooked tagliatelle pasta with the Bolognese sauce, adding a bit of reserved pasta water if the sauce needs loosening.
Serve hot, garnished with grated parmesan cheese or a vegetarian alternative, and optionally sprinkle with fresh parsley for a touch of color.
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4931 mg | 214% | |
| Total Carbohydrate | 242.1 g | 88% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 45.6 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 939 mg | 72% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4649 mg | 99% | |
*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.
