Vegetarian Classic Bolognese Pasta

Rich, hearty, and entirely plant-based, this Vegetarian Classic Bolognese Pasta is a wholesome twist on a beloved Italian classic. Packed with the robust flavors of earthy mushrooms, tender lentils, and vibrant vegetables like zucchini, carrot, and celery, this vegetarian bolognese offers a satisfying, protein-rich alternative to the traditional meat sauce. Simmered to perfection with red wine, crushed tomatoes, and a medley of herbs, this recipe creates a depth of flavor that will impress vegetarians and meat-lovers alike. Perfectly paired with your favorite pasta and optionally topped with grated Parmesan cheese, this comforting dish is ideal for weeknight dinners or casual gatherings. With just 20 minutes of prep time and a rich sauce requiring minimal attention as it simmers, this recipe is as simple as it is delicious.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 2 stalks celery, finely chopped
• 3 cloves garlic, minced
• 8 ounces bella mushrooms, finely chopped
• 1 medium zucchini, finely chopped
• 1 cup dried lentils, rinsed and drained
• 1 cup red wine
• 3 cups vegetable broth
• 2 tablespoons tomato paste
• 28 ounces canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 400 grams pasta of your choice
• 0.5 cup Parmesan cheese, grated (optional)

Directions

Step 1

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

Step 2

Add the finely chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are tender and beginning to brown.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the chopped mushrooms and zucchini to the pot. Cook for about 8-10 minutes until the mushrooms release their moisture and start to brown.

Step 5

Stir in the rinsed lentils, and pour in the red wine. Let it simmer for 5 minutes, allowing the wine to reduce slightly.

Step 6

Add the vegetable broth, tomato paste, crushed tomatoes, oregano, basil, and bay leaf. Stir everything well to combine.

Step 7

Season the sauce with salt and black pepper. Bring the mixture to a simmer, then reduce the heat to low.

Step 8

Cover the pot and let the sauce cook for about 35-40 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened. Adjust the seasoning if needed.

Step 9

Meanwhile, cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.

Step 10

If needed, adjust the consistency of the sauce by adding reserved pasta water. Remove the bay leaf before serving.

Step 11

Serve the bolognese sauce over the cooked pasta. Optionally, top with grated Parmesan cheese before serving.

Nutrition Facts

Serving size	(3115.1g)

Amount per serving	% Daily Value*
Calories	2475.4

Total Fat 75.2g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 4.8g
Cholesterol 94.8mg	0%
Sodium 6991.4mg	0%
Total Carbohydrate 303.4g	0%
Dietary Fiber 55.0g	0%
Total Sugars 70.8g
Protein 120.4g	0%

Vitamin D 15.9IU	0%
Calcium 1844.8mg	0%
Iron 26.6mg	0%
Potassium 7207.5mg	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: 28.5%

Protein: 20.3%

Carbs: 51.2%