Vegetarian Spaghetti Bolognese

Elevate your pasta night with this hearty and flavorful Vegetarian Spaghetti Bolognese, a plant-based twist on the classic Italian comfort food. This recipe combines earthy mushrooms, protein-packed lentils, and a medley of aromatic vegetables like onion, carrot, and celery to create a rich and satisfying sauce that's simmered to perfection with canned tomatoes, tomato paste, and optional red wine for depth. Infused with dried oregano and basil, this vegetarian bolognese pairs beautifully with al dente spaghetti, offering a wholesome and nutritious meal that's ready in under an hour. Finish it off with a sprinkle of Parmesan cheese or a vegetarian alternative, and a touch of fresh basil for a vibrant garnish. Perfect for meatless Mondays or any day you crave a hearty yet healthy dinner, this recipe is sure to be a hit with vegetarians and omnivores alike!

Nutriscore Rating: 76/100

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, finely diced
• 1 medium celery stalk, finely diced
• 3 cloves garlic cloves, minced
• 300 grams mushrooms, finely chopped
• 200 grams dried lentils (brown or green), rinsed
• 400 grams canned diced tomatoes
• 2 tablespoons tomato paste
• 500 milliliters vegetable broth
• 125 milliliters red wine (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 400 grams spaghetti
• 50 grams Parmesan cheese (optional, or vegetarian alternative)
• 10 leaves fresh basil leaves, for garnish

Directions

Step 1

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

Step 2

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

Step 3

Stir in the minced garlic and cook for another 1-2 minutes.

Step 4

Add the chopped mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and shrink slightly.

Step 5

Add the lentils to the pan and stir well.

Step 6

Pour in the canned diced tomatoes, tomato paste, and vegetable broth. If using, add the red wine.

Step 7

Sprinkle in the dried oregano, dried basil, salt, and black pepper. Stir everything to combine.

Step 8

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally. Add more vegetable broth or water if the sauce becomes too thick.

Step 9

While the sauce simmers, cook the spaghetti according to the package instructions. Drain and set aside.

Step 10

Check the lentils for doneness. They should be tender but not mushy.

Step 11

Serve the sauce over the cooked spaghetti.

Step 12

Top with grated Parmesan cheese or a vegetarian alternative, if desired, and garnish with fresh basil leaves.

Nutrition Facts

Serving size	(2414.9g)

Amount per serving	% Daily Value*
Calories	2001.9

Total Fat 64.8g	0%
Saturated Fat 18.7g	0%
Polyunsaturated Fat 7.6g
Cholesterol 48mg	0%
Sodium 5070.9mg	0%
Total Carbohydrate 253.4g	0%
Dietary Fiber 48.2g	0%
Total Sugars 47.8g
Protein 87.2g	0%

Vitamin D 41IU	0%
Calcium 1019.0mg	0%
Iron 23.0mg	0%
Potassium 4983.1mg	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: 30.0%

Protein: 17.9%

Carbs: 52.1%