Easy & Delicious Vegan Bolognese with Fettuccine: A Hearty Plant-Based Pasta Classic

há 2 semanas

Inspired by: @pbsofia

Craving a rich, comforting pasta dish that's entirely plant-based? Look no further! This easy vegan bolognese recipe delivers all the classic flavors and satisfying texture you love, without any meat or dairy. It's perfect for a wholesome weeknight family meal, a cozy dinner, or when you simply want to enjoy a hearty, Italian-inspired classic.

Our community on abillion raved about this dish, with @pbsofia proudly sharing their "first-ever plant-based Bolognese" which turned out "delicious!". Reviewers were particularly impressed, noting, "The fourth picture is to die for 😱😱😻😻😻🤤🤤🤤 what a great dish you cooked ❤️" and "Beautifully assembled 🍝". The fresh herbs, specifically basil, also received praise as "the perfect final touch to it!👌🏼". Get ready to impress yourself and your loved ones with this beautifully presented and incredibly flavorful vegan take on a beloved classic.

Ingredients

For the Vegan Bolognese Sauce

1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 carrot, finely diced
1 celery stalk, finely diced
1 cup brown or green lentils (dried, rinsed)
400g can diced tomatoes
2 tbsp tomato paste
1 cup vegetable broth
1/2 cup red wine (optional, for depth of flavor)
1 tsp dried oregano
Salt and black pepper to taste
Fresh basil leaves, for garnish

For the Pasta

500g durum wheat semolina pasta (Fettuccine recommended)
Water for boiling
Salt for pasta water

Equipment

Large pot or Dutch oven
Medium saucepan
Colander

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables soften.
Stir in the minced garlic and cook for another minute until fragrant.
Add the rinsed lentils, diced tomatoes, tomato paste, vegetable broth, red wine (if using), and dried oregano to the pot. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot, and let the bolognese simmer for 25-30 minutes, or until the lentils are tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
While the bolognese simmers, bring a large pot of generously salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente.
Season the vegan bolognese sauce with salt and black pepper to taste. Adjust seasonings as needed to achieve your preferred flavor profile.
Drain the cooked pasta using a colander. Serve the pasta immediately with a generous helping of the hearty vegan bolognese sauce. Garnish with plenty of fresh basil leaves, just as abillion users loved for that perfect final touch!

Vegan Bolognese Highlights

Perfectly prepared vegan bolognese with fettuccine pasta, garnished with fresh basil leaves.

This vibrant and comforting dish showcases how satisfying plant-based meals can be. The rich, savory bolognese coats every strand of the al dente fettuccine, making for a truly indulgent experience.

A delicious bowl of vegan fettuccine bolognese, beautifully plated and ready to enjoy.

The textural contrast between the tender lentils and the perfectly cooked pasta, all swimming in a rich tomato sauce, makes every bite a delight. The fresh basil adds a fragrant burst of flavor.

Uncooked fettuccine pasta, ready to be transformed into a delicious meal.

Starting with quality ingredients, like this 100% durum wheat semolina pasta, sets the foundation for a truly exceptional meal. This particular 500g package was found at Continente, offering an accessible and budget-friendly option for your plant-based cooking adventures.

Variations & Adaptations

Gluten-Free Option: Simply swap the durum wheat fettuccine for your favorite gluten-free pasta variety.
Boost the Protein: For an even heartier meal, consider adding finely chopped mushrooms, crumbled smoked tofu, or finely ground walnuts to the sauce alongside the lentils.
Add More Veggies: Increase your vegetable intake by stirring in some finely grated zucchini, diced bell peppers, or a handful of baby spinach during the last 10 minutes of simmering.
Creamy Texture: For an extra luxurious and creamy bolognese, stir in a spoonful of vegan cream cheese or a splash of unsweetened plant milk at the very end.
Spicy Kick: A pinch of red pepper flakes added with the garlic can elevate the flavor with a pleasant warmth.

Tips & Hacks for the Best Vegan Bolognese

Deepen the Flavor: Don't rush the initial sautéing of the onion, carrot, and celery. Allowing these aromatics to soften and slightly caramelize builds a crucial flavor base for your bolognese.
Simmer for Success: The longer the bolognese simmers, the more the flavors meld and deepen. If you have extra time, let it gently bubble for an hour or more, adding more broth or water if it gets too thick.
Pasta Water Magic: Before draining your cooked pasta, reserve about a cup of the starchy pasta water. If your bolognese sauce seems too thick, you can gradually add a tablespoon or two of this water to achieve the perfect consistency, helping the sauce cling beautifully to the pasta.

Ready to try this delicious vegan bolognese yourself? Share your culinary creations and tag us on abillion! Find more plant-based recipe inspiration for every meal.