Vegan Pasta Bolognese
Vegan pasta bolognese is a delightful pasta recipe with a thick tomato-based sauce. A satisfying recipe for all pasta lovers, whether vegan or not.
Servings 4 people
Calories 460kcal
Ingredients
- 350 grams spaghetti
- 2.5 cups finely chopped mushrooms use any variety of your choice
- 1 medium sized onion finely chopped
- 1 medium-sized tomato finely chopped
- 1 small carrot finely chopped
- 1 celery stalk finely chopped
- 4 cloves garlic finely chopped
- 1 cup tomato paste
- 1.5 tbsp balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1 teaspoon red chili flakes
- Salt as per taste
- 1 tbsp olive oil
- 8-10 fresh basil leaves
- ¼ cup chopped parsley for garnishing optional
Instructions
- Cook the spaghetti as per instructions given on the packet.
- Heat oil in a pan, add chopped onion and sauté till it becomes translucent.
- Next, add the chopped garlic and saute for a few seconds before adding the chopped carrots and celery. Saute for around 2-3 minutes or until the carrots and celery get cooked
- Add mushrooms, cook till the water gets evaporated.
- Add chopped tomatoes and salt. Cover the pan. Once the tomatoes turn mushy, add the tomato paste and all the herbs. Saute for 1-2 minutes.
- Take around 1 cup of water in which the pasta was boiled and add to the sauce. Let the sauce simmer for 1-2 minutes.
- Finally, add the cooked pasta. Mix everything nicely. Garnish with basil, parsley. You can also add vegan cheese of you want.
Notes
- You can use any variety of mushrooms in this recipe.
- Instead of mushrooms, eggplant, cooked lentil, scrambled tofu, or soya granules can be used too.
Nutrition
Calories: 460kcal | Carbohydrates: 88g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Sodium: 552mg | Potassium: 1254mg | Fiber: 8g | Sugar: 15g | Vitamin A: 4309IU | Vitamin C: 29mg | Calcium: 81mg | Iron: 4mg