Spaghetti Bolognese is a beloved Italian dish known for its rich and hearty meat-based sauce. However, this vegetarian version offers all the flavor and depth of the traditional recipe, but with plant-based ingredients. Perfect for vegetarians and those looking to reduce their meat consumption, this dish is packed with healthy veggies, protein-rich lentils, and a delicious tomato base. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe will surely impress your family and friends!
Ingredients:
- For the sauce:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 large carrots, peeled and grated
- 1 celery stalk, finely chopped
- 1 zucchini, grated
- 1 cup cooked lentils (green or brown)
- 1 can (400g) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper, to taste
- 1 cup vegetable broth
- 1 tbsp soy sauce or tamari (optional, for umami flavor)
- A pinch of red chili flakes (optional, for heat)
- For the pasta:
- 400g spaghetti (whole wheat or gluten-free options available)
- Salt, for boiling pasta
- A drizzle of olive oil
- For garnish:
- Fresh basil leaves, chopped (optional)
- Vegan Parmesan cheese or regular Parmesan (optional)
Instructions:
1. Prepare the Pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta and toss it with a drizzle of olive oil to prevent it from sticking together. Set aside.
2. Make the Bolognese Sauce:
- Heat the olive oil in a large pan over medium heat. Add the chopped onions and garlic, and sauté until they become soft and fragrant, about 3-4 minutes.
- Add the grated carrots, chopped celery, and zucchini. Cook for another 5-7 minutes until the vegetables soften.
- Stir in the cooked lentils, followed by the crushed tomatoes and tomato paste. Mix well.
- Season the sauce with oregano, basil, thyme, sugar (if using), and salt and pepper. If you want an extra depth of flavor, add the soy sauce or tamari, and a pinch of red chili flakes for some heat.
- Pour in the vegetable broth and let the sauce simmer for 20-25 minutes, stirring occasionally. The sauce should thicken and become rich and flavorful. Taste and adjust the seasoning if necessary.
3. Combine the Pasta and Sauce:
- Once the sauce has finished cooking, add the drained spaghetti to the pan with the sauce. Toss the pasta in the sauce until it’s evenly coated. Let it simmer together for 2-3 minutes, allowing the flavors to meld.
4. Serve:
- Serve the vegetarian spaghetti bolognese in bowls, topped with fresh basil leaves and a sprinkle of vegan or regular Parmesan cheese if desired.
Tips and Variations:
- Add Mushrooms: For a more ‘meaty’ texture, add finely chopped mushrooms to the sauce. They will soak up the flavors and add depth.
- Different Lentils: Use different types of lentils (red, brown, or green) to change the texture and flavor.
- Make It Spicy: Increase the amount of chili flakes, or add a dash of hot sauce to give the dish some extra heat.
- Gluten-Free Pasta: Use gluten-free spaghetti if you’re following a gluten-free diet.
- Make-Ahead: This sauce can be made in advance and stored in the refrigerator for 2-3 days or frozen for up to 3 months.
Why You’ll Love This Recipe:
This vegetarian spaghetti bolognese is not only healthy and hearty but also a comforting and filling meal. The lentils provide protein, the vegetables add freshness, and the rich tomato sauce ties everything together. It’s a perfect weeknight dinner that’s quick to make and sure to please everyone at the table, whether vegetarian or not!
Enjoy your delicious and wholesome vegetarian spaghetti bolognese! 🍝
