Vegan spaghetti bolognese

Vegan Spaghetti Bolognese

Experience the rich and hearty flavors of Vegan Spaghetti Bolognese, a plant-based twist on the classic Italian dish. This recipe combines savory lentils, aromatic herbs, and a medley of vegetables to create a satisfying meal that even meat-lovers will enjoy. Perfect for a cozy dinner, this dish is both nutritious and delicious.

Serving Size and Yield

Serves: 4

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 8 oz (225 g) spaghetti
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 red bell pepper, diced
• 1 cup (240 ml) canned lentils, drained and rinsed
• 1 can (14 oz/400 g) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions

1. Cook the spaghetti according to package instructions. Drain and set aside.
2. Heat olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
3. Add the carrot, celery, and red bell pepper to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
4. Stir in the lentils, crushed tomatoes, tomato paste, oregano, and basil. Season with salt and pepper.
5. Simmer the sauce for 15 minutes, allowing the flavors to meld together. Stir occasionally.
6. Combine the cooked spaghetti with the sauce, tossing to coat the pasta evenly.
7. Serve hot, garnished with fresh basil leaves if desired.

Additional Notes

For a gluten-free option, use gluten-free spaghetti. You can also add a pinch of red pepper flakes for a spicy kick. If you prefer a thicker sauce, let it simmer for an additional 5-10 minutes.

Nutritional Information

Calories: 350 per serving | Protein: 12g | Carbohydrates: 60g | Fat: 6g | Fiber: 10g

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