August 23,2021

Plant-Based Spaghetti Bolognese

Servings: 4 Time: 50 minutes

Not your average pasta dish! This plant-based bolognese is absolutely packed with veggies and flavor. Be sure to try it out next time you’re looking for a healthy dinner dish.

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 2 cups brown mushrooms, chopped
  • 1 can of diced tomatoes, strained (14.5 oz)
  • 1 can of tomato sauce (14.5 oz)
  • 1 heaped tbsp tomato paste
  • 1 tbsp dried Italian herbs
  • 500g package of spaghetti
  • 1 can of brown lentils (14.4oz), drained and rinsed
  • Salt & pepper to taste

Method

  • In a large pot on medium-high heat, add the olive oil, onion, and garlic until they release an aroma and start to brown slightly.
  • Add in the carrots, celery and mushrooms and stir occasionally. Cook for around five minutes.
  • Once the vegetables have softened, add in the lentils, the diced tomatoes and tomato sauce.
  • Add in the tomato paste, salt, pepper and herbs. Stir well. Bring to a gentle simmer and cook for around 30 minutes, stirring often.
  • After 30 minutes, bring a pot of water to a boil and cook the spaghetti as per the packet instruction till al dente.
  • Drain the pasta once it's cooked and add to the sauce pot. Combine well and serve immediately. Enjoy!

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