The ultimate vegan pasta bolognese | Lentils, Mushrooms and walnuts

This vegan pasta bolognese is a plant-based version of a traditional Italian meal “Ragú alla bolognese”. It’s a quick, easy and healthy meal perfect for lunch and dinner. It’s packed with nutrients and proteins from lentils, mushrooms and walnuts.

This is bolognese sauce is my go-to dinner. Pasta is the best and you can’t go wrong with a simple marinara sauce, but this ragu takes it to another level. It’s super hearty, comforting, filling and the perfect easy meal. The taste resembles the traditional ragú and it’s a great alternative for it but not only! It’s a truly delicious dish, for everyone!

It’s made with simple ingredients, that you will most likely have in your pantry, that are cheap and accessible. Plus, this is a great healthy and nutritious alternative to the traditional ragù. Lentils, walnuts and mushrooms all have many nutrients and on top of that, they create the perfect hearty texture. It’s a great way to include more pulses in your diet!

For this vegan bolognese, you will need:

• Pasta, preferably spaghetti, but any will work
• Button mushrooms
• Walnuts
• Dry red lentils
• Tomato passata or chopped tomatoes
• Onion
• Carrot
• Celery
• Smoked paprika
• Soy sauce
• Vegetable stock
• Plant milk
• Thyme and Parsley
• Salt and pepper

Step by step instructions

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1. In a food processor, blend mushrooms. Add walnuts and blend again. If you don’t have a food processor, you can finely chop both with a knife.

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2. Sautè the onion, carrot and celery in a little olive oil, until soft. (Add water if necessary, I add it to avoid adding more oil).

3. When the onion, carrot and celery are soft add the mushroom and walnut and mix to combine. Add 2 tbsp of plant milk and let it be absorbed.

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4. Add canned tomatoes, paprika, soy sauce and mix to combine. Add lentils, vegetable stock, and season with ground parsley and thyme. Bring to a simmer and cover with a lid. Cook on low/medium heat for 15 minutes, or until the lentils are soft and the sauce is thick. Add more water if the lentils are still not soft and there is no more liquid.

5. In the meantime cook your choice of pasta (I recommend spaghetti but any will work) and drain al dente. When the lentils are done, season with salt and pepper and serve. Add the sauce to the pasta and mix well. (You should not need pasta water to mix it well, but if it’s too thick add some water) Enjoy!

Did you make this recipe? 

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