Vegan Bolognese Pasta
Vegan Bolognese Pasta is a hearty and flavorful plant-based dish that combines tender pasta with a rich, aromatic sauce made from lentils and fresh vegetables. Perfect for cozy dinners, this recipe is not only easy to prepare but also impresses even the most discerning palates. Enjoy each comforting bite as you gather around the table with loved ones, creating delightful memories alongside a colorful, nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 4 servings 1x
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 8 oz pasta of choice (gluten-free if needed)
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup diced carrots (about 2 medium)
- 1 cup chopped celery (about 2 stalks)
- 28 oz canned tomatoes (whole or diced)
- 1 cup cooked lentils
- 1 cup low-sodium vegetable broth
- 2 tsp dried oregano
- 2 tsp dried basil
- Salt & pepper to taste
Instructions
- In a large skillet, heat olive oil over medium heat. Sauté the chopped onion until translucent, then add minced garlic and cook for another minute.
- Stir in diced carrots and chopped celery; cook until they soften slightly.
- Add canned tomatoes with juices and bring to a gentle simmer.
- Mix in cooked lentils and vegetable broth; let simmer for about 20 minutes, stirring occasionally.
- Meanwhile, cook pasta according to package instructions. Drain and combine with the sauce.
- Serve warm, garnished with fresh basil or nutritional yeast if desired.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added texture, consider swapping lentils for finely chopped mushrooms or eggplant. Experiment with different herbs like thyme or parsley for a unique flavor twist. This dish can be easily doubled for meal prep or gatherings.