Simple Pasta Bolognese
A rich and hearty vegan pasta Bolognese that’s simple to make, budget-friendly, and loaded with cozy flavors—no cow required.
Ingredients
- 250 g pasta of choice
- 1 tbsp olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 carrot grated
- 1 celery stalk finely chopped
- 1 cup mushrooms chopped
- 1 tbsp tomato paste
- 1 tsp soy sauce
- 1 tsp dried oregano
- ½ tsp chili flakes optional but encouraged
- 1 can 400g crushed tomatoes
- ½ cup lentils cooked or canned
- 1 tsp balsamic vinegar
- Salt and pepper to taste
- Fresh basil for garnish optional
Instructions
- Heat olive oil in a large pan. Sauté onion, garlic, carrot, and celery for 5 minutes until they stop being stubborn.
- Add mushrooms. Cook until they release their drama (aka water) and get slightly golden.
- Stir in tomato paste, soy sauce, oregano, and chili flakes. Let it smell like you know what you’re doing.
- Pour in crushed tomatoes and cooked lentils. Stir well. Simmer for 20 minutes, uncovered, like your secrets in therapy.
- Add balsamic vinegar. Season with salt and pepper. Taste-test at least twice.
- Meanwhile, cook pasta in salted boiling water. Drain and toss with your magical vegan Bolognese sauce.
- Garnish with fresh basil, serve hot, and pretend you’re dining in Florence.
Notes
🧾 Nutritional Values (Per Serving)
- Calories: 470
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 72g
- Fiber: 10g
- Protein: 16g
💊 Vitamins and Minerals (Per Serving)
- Iron: 22%
- Vitamin A: 38%
- Folate: 26%
- Magnesium: 18%
- Potassium: 20%
💡 Notes & Tips
- Swap lentils with textured veggie protein if you’re in a fake meat mood.
- Add red wine to the sauce for chef’s kiss depth.
- Don’t skip balsamic—it’s your umami insurance policy.
- Make extra—it gets better overnight, just like revenge.
- Freeze leftovers in case of emotional emergencies.