Simple Pasta Bolognese Recipe
A hearty vegan pasta bolognese featuring lentils, tomatoes, garlic, and herbs simmered into a rich sauce—flavorful, satisfying, and plant-powered.
Ingredients
- 12 oz spaghetti or tagliatelle
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 2 medium carrots finely diced
- 2 celery stalks finely diced
- 1 cup dry brown or green lentils rinsed
- 1 can 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 3 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp red chili flakes optional
- 2 tbsp nutritional yeast
- Fresh parsley chopped (for garnish)
Instructions
- Cook pasta in salted boiling water until al dente, then drain and set aside.
- Heat olive oil in a skillet, sauté onion, garlic, carrots, and celery until softened.
- Stir in tomato paste and cook for 2 minutes.
- Add lentils, crushed tomatoes, broth, oregano, basil, salt, pepper, and chili flakes.
- Simmer uncovered for 25–30 minutes until lentils are tender and sauce thickens.
- Stir in nutritional yeast for a cheesy depth of flavor.
- Toss sauce with pasta, garnish with parsley, and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 430
- Total Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 70g
- Fiber: 11g
- Protein: 16g
Vitamins and Minerals (per serving)
- Iron: 20%
- Vitamin C: 15%
- Folate: 28%
- Potassium: 22%
- Magnesium: 16%
Additional Notes & Tips
- Add mushrooms for an even meatier texture.
- Use red lentils for quicker cooking.
- Whole-wheat pasta makes this even more filling.
- Leftovers taste even better the next day—like a romance that finally matured.