Spaghetti with Vegetarian Bolognaise Sauce

Indulge in a hearty, flavor-packed plate of Spaghetti with Vegetarian Bolognaise Sauce—an irresistibly comforting twist on the classic Italian favorite. This plant-based recipe combines tender spaghetti with a rich, savory sauce brimming with wholesome ingredients like meaty mushrooms, protein-packed lentils, and fragrant herbs. Fresh vegetables like onion, carrot, and celery form the aromatic base, while canned diced tomatoes and a hint of chili flakes bring depth and a subtle kick. Easy to prepare in just 50 minutes, it’s the perfect weeknight dinner that’s as nourishing as it is satisfying. Garnish with a sprinkle of parmesan cheese and fresh parsley for a delightful finishing touch. This vegetarian spaghetti bolognaise is a must-try for pasta lovers and an ideal addition to any meatless menu.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 g spaghetti
• 2 tbsp olive oil
• 1 large onion
• 2 medium carrot
• 2 celery stalks
• 3 garlic cloves
• 200 g mushrooms
• 400 g canned diced tomatoes
• 2 tbsp tomato paste
• 1 cup vegetable broth
• 1.5 cups cooked lentils
• 1 tsp dried oregano
• 1 tsp dried basil
• 0.25 tsp red chili flakes
• 0 to taste salt
• 0 to taste black pepper
• 0 for garnish parmesan cheese (optional)
• 0 for garnish fresh parsley (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

Step 2

While the spaghetti is cooking, heat the olive oil in a large skillet or pot over medium heat.

Step 3

Finely chop the onion, carrot, celery, and garlic. Dice the mushrooms into small pieces.

Step 4

Add the onion, carrot, and celery to the skillet and sauté for 5-7 minutes, stirring occasionally, until softened.

Step 5

Stir in the garlic and mushrooms, and cook for an additional 5 minutes until the mushrooms release their moisture and begin to brown.

Step 6

Add the canned diced tomatoes, tomato paste, vegetable broth, cooked lentils, dried oregano, dried basil, and red chili flakes to the skillet. Stir well to combine.

Step 7

Bring the sauce to a simmer. Reduce the heat to low and let it cook for 15-20 minutes, stirring occasionally, until the flavors meld and the sauce thickens.

Step 8

Taste the sauce and season with salt and black pepper as needed.

Step 9

Serve the sauce over the cooked spaghetti. Garnish with grated parmesan cheese and fresh parsley if desired.

Nutrition Facts

Serving size	(2045.6g)

Amount per serving	% Daily Value*
Calories	1933.8

Total Fat 63.3g	0%
Saturated Fat 14.4g	0%
Polyunsaturated Fat 10.1g
Cholesterol 33mg	0%
Sodium 4299.9mg	0%
Total Carbohydrate 266.1g	0%
Dietary Fiber 53.6g	0%
Total Sugars 48.2g
Protein 81.1g	0%

Vitamin D 6IU	0%
Calcium 775.3mg	0%
Iron 24.4mg	0%
Potassium 4656.4mg	0%

*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.

Source of Calories

Fat: 29.1%

Protein: 16.6%

Carbs: 54.3%