Vegetarian Tagliatelle Bolognese

Elevate your pasta night with this hearty and wholesome Vegetarian Tagliatelle Bolognese! This plant-based twist on the Italian classic features a rich and flavorful sauce made with tender red lentils, earthy cremini mushrooms, and aromatic vegetables like onion, carrot, and celery. Simmered with crushed tomatoes, vegetable stock, and fragrant herbs like oregano and thyme, this robust vegetarian Bolognese delivers the same comforting depth of flavor you'd expect from a traditional meat-based sauce. Paired with al dente tagliatelle pasta and finished with a sprinkle of parmesan cheese or a vegetarian alternative, this dish is satisfying, nutritious, and perfect for weeknight dinners or special occasions. Garnish with fresh parsley for a pop of color and enjoy a comforting bowl of Italian-inspired goodness!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams Tagliatelle pasta
• 2 tablespoons Olive oil
• 1 large Yellow onion
• 1 medium Carrot
• 1 Celery stalk
• 3 Garlic cloves
• 200 grams Cremini mushrooms
• 120 grams Red lentils
• 2 tablespoons Tomato paste
• 400 grams Canned crushed tomatoes
• 500 milliliters Vegetable stock
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 1 Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 50 grams Parmesan cheese or vegetarian parmesan alternative (for serving)
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Begin by preparing the vegetables. Finely chop the yellow onion, carrot, celery, and garlic cloves. Roughly chop the cremini mushrooms into small pieces.

Step 2

Heat the olive oil in a large saucepan or skillet over medium heat. Add the chopped onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.

Step 3

Stir in the garlic and mushrooms, and cook for another 5 minutes until the mushrooms release their moisture.

Step 4

Add the red lentils to the pan and stir to combine. Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.

Step 5

Pour in the canned crushed tomatoes and vegetable stock. Add the dried oregano, thyme, bay leaf, salt, and black pepper. Stir well, bring to a boil, then reduce the heat to low and let the sauce simmer for 25-30 minutes. Stir occasionally to prevent sticking and ensure the lentils cook through.

Step 6

While the sauce is simmering, cook the tagliatelle pasta according to the package instructions in a large pot of salted boiling water. Reserve 1/2 cup of pasta water, then drain the pasta.

Step 7

Once the sauce is thickened and the lentils are tender, taste and adjust seasoning if needed. Remove the bay leaf and discard.

Step 8

Toss the cooked tagliatelle pasta with the Bolognese sauce, adding a bit of reserved pasta water if the sauce needs loosening.

Step 9

Serve hot, garnished with grated parmesan cheese or a vegetarian alternative, and optionally sprinkle with fresh parsley for a touch of color.

Nutrition Facts

Serving size	(1995.9g)

Amount per serving	% Daily Value*
Calories	1702.4

Total Fat 52.6g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat 4.2g
Cholesterol 40mg	0%
Sodium 4930.6mg	0%
Total Carbohydrate 242.1g	0%
Dietary Fiber 39.1g	0%
Total Sugars 45.6g
Protein 76.6g	0%

Vitamin D 34IU	0%
Calcium 939.1mg	0%
Iron 18.9mg	0%
Potassium 4649.2mg	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: 27.1%

Protein: 17.5%

Carbs: 55.4%