Vegetarian Fettuccine Bolognese

Elevate your pasta night with this hearty and flavorful Vegetarian Fettuccine Bolognese—a plant-based twist on the classic Italian favorite. This recipe features tender fettuccine coated in a rich, savory sauce made with a medley of finely chopped vegetables, earthy mushrooms, protein-packed lentils, and a touch of red wine for depth. Seasoned with fragrant dried herbs and a hint of red pepper flakes, the sauce simmers to perfection, creating a robust and satisfying meal that will delight vegetarians and meat-lovers alike. With just 15 minutes of prep and straightforward steps, this dish is ideal for weeknight dinners or cozy gatherings. Sprinkle with Parmesan cheese and garnish with fresh basil for a delightful finishing touch. Perfect for those seeking a wholesome, comforting pasta recipe packed with nutrients and bold flavors!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 12 oz Fettuccine pasta
• 2 tbsp Olive oil
• 1 medium Onion, finely chopped
• 2 medium Carrots, finely chopped
• 2 Celery stalks, finely chopped
• 3 Garlic cloves, minced
• 8 oz Mushrooms, finely chopped
• 2 tbsp Tomato paste
• 28 oz Canned crushed tomatoes
• 1 cup Red wine
• 1 cup Vegetable broth
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 0.5 tsp Red pepper flakes
• 0.5 tsp Salt
• 0.5 tsp Black pepper
• 1.5 cups Lentils, cooked
• 0.5 cup Parmesan cheese, grated (optional)
• 0 Fresh basil leaves, for garnish

Directions

Step 1

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

Step 2

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.

Step 3

Add the minced garlic and chopped mushrooms to the skillet. Cook until the mushrooms are tender and their moisture has evaporated, about 5 minutes.

Step 4

Stir in the tomato paste and mix well with the vegetables. Then add the crushed tomatoes, red wine, and vegetable broth.

Step 5

Season the sauce with dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir to combine.

Step 6

Bring the sauce to a simmer, then reduce the heat to low. Cover and let it simmer for about 20 minutes, stirring occasionally.

Step 7

After 20 minutes, stir in the cooked lentils and continue to simmer for another 10-15 minutes until the sauce thickens and the flavors meld together.

Step 8

Serve the Bolognese sauce over the cooked fettuccine. Optionally, sprinkle with grated Parmesan cheese and garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	(2738.9g)

Amount per serving	% Daily Value*
Calories	3020.2

Total Fat 74.1g	0%
Saturated Fat 27.0g	0%
Polyunsaturated Fat 6.4g
Cholesterol 94.8mg	0%
Sodium 4815.5mg	0%
Total Carbohydrate 425.9g	0%
Dietary Fiber 64.9g	0%
Total Sugars 77.2g
Protein 141.9g	0%

Vitamin D 15.9IU	0%
Calcium 1816.7mg	0%
Iron 23.2mg	0%
Potassium 6747.5mg	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: 22.7%

Protein: 19.3%

Carbs: 58.0%