Spaghetti Bolognese
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Course
Main Course
Spaghetti Bolognese
Description
In this vegetarian take on classic Bolognese, diced onion and carrot are softened in olive oil before adding chopped cremini mushrooms, which cook down to a meaty texture. Rosemary adds an herbal note, while crushed walnuts toasted briefly bring subtle crunch and earthiness. Garlic, balsamic vinegar, and tamari enrich the umami profile of the sauce, complemented by diced fire-roasted tomatoes and cooked brown or green lentils for protein and body.
The sauce simmers for 20 to 30 minutes to concentrate flavors and thicken. Cooked spaghetti is then tossed with the sauce, allowing the noodles to absorb the savory mixture. The dish is finished with fresh basil leaves, toasted pine nuts for texture, red pepper flakes for mild heat, and shaved pecorino cheese, which adds a salty, creamy element.
This pasta Bolognese is a hearty vegetarian meal with layered flavors and textures that stand up well as a main course. It is well suited for those seeking a plant-based dish with familiar comfort food qualities.
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ yellow onion diced, about 1 cup
- 1 carrot diced, medium
- 4 cups cremini mushroom chopped
- 1 tablespoon rosemary chopped
- ½ cup walnuts crushed
- 2 garlic minced, cloves
- 1 tablespoon balsamic vinegar
- 1 tablespoon tamari
- 1 diced tomatoes fire roasted, 14-ounce can
- 1 1/2 cups lentils cooked, brown or green
- 1 tablespoon tomato paste
- 1 teaspoon sage dried
- 1 cup cherry tomato halved
- 8 ounces spaghetti
- 1 cup basil optional, sliced, fresh
- ½ cup pine nuts toasted
- red pepper flakes
- pecorino cheese skip if vegan, shaved
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- Heat the oil in a large skillet over medium heat. Add the onion and carrot and pinches of salt and pepper and cook until they begin to soften, about 3 minutes. Add the mushrooms, another pinch of salt, and cook until soft, stirring only occasionally, about 8 more minutes.
- Stir in the rosemary. Push everything to one side of the pan to make room for the walnuts. Add the crushed walnuts and toast them for about 30 seconds, then stir everything together. Stir in the garlic, then add the balsamic vinegar and tamari and stir to incorporate. Add the tomatoes, lentils, tomato paste, sage and fresh cherry tomatoes, and stir.
- Reduce the heat and simmer for 20 to 30 minutes until the sauce thickens. Season to taste.
- Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and add the pasta to the pan with the sauce.
- Serve with fresh basil, pine nuts, pinches of red pepper flakes and pecorino cheese, if desired.
Notes
- Canned lentils can be used; drain and rinse before adding to the sauce.
User Reviews
Overall Rating
4.9
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