Vegan Classic Pasta Bolognese

Dive into the comforting flavors of this Vegan Classic Pasta Bolognese, a plant-based twist on the traditional Italian favorite that's hearty, wholesome, and irresistibly satisfying. This recipe features a rich, savory sauce made with finely chopped mushrooms, protein-packed red lentils, and aromatic vegetables like onion, carrot, and celery, all simmered in a luscious blend of crushed tomatoes, vegetable broth, and herbs. Nutritional yeast adds a subtle cheesy note, while fresh parsley provides a burst of freshness to every bite. Perfectly paired with spaghetti or your favorite pasta, this dish is a crowd-pleasing vegan dinner option that’s simple to make in just under an hour. Whether you're craving comfort food or looking to impress with a delicious, healthy meal, this vegan Bolognese is sure to become a go-to recipe in your kitchen!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, peeled and diced
• 1 medium celery stalk, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, finely chopped
• 2 tablespoons tomato paste
• 28 ounces canned crushed tomatoes
• 1 cup vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup red lentils, rinsed
• 1 whole bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 12 ounces spaghetti or pasta of choice
• 2 tablespoons nutritional yeast
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pan over medium heat.

Step 2

Add the chopped onion, carrot, celery, and sauté for 5-7 minutes until softened.

Step 3

Stir in the minced garlic and chopped mushrooms, and cook for an additional 5 minutes.

Step 4

Add the tomato paste, and stir well to combine with the vegetables.

Step 5

Pour in the crushed tomatoes and vegetable broth, and bring the mixture to a gentle simmer.

Step 6

Mix in the dried oregano, dried basil, red lentils, bay leaf, salt, and pepper.

Step 7

Reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender, stirring occasionally.

Step 8

Meanwhile, cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

Step 9

Once the sauce has thickened and the lentils are tender, remove the bay leaf and stir in the nutritional yeast.

Step 10

Serve the Bolognese sauce over the cooked pasta, garnishing with fresh parsley.

Step 11

Enjoy your Vegan Classic Pasta Bolognese!

Nutrition Facts

Serving size	(2212.3g)

Amount per serving	% Daily Value*
Calories	1542.9

Total Fat 37.8g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 4133.1mg	0%
Total Carbohydrate 250.2g	0%
Dietary Fiber 50.9g	0%
Total Sugars 61.2g
Protein 70.2g	0%

Vitamin D 15.9IU	0%
Calcium 477.8mg	0%
Iron 22.4mg	0%
Potassium 6095.7mg	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: 21.0%

Protein: 17.3%

Carbs: 61.7%