Pasta Bolognese Végétalienne

Pasta Bolognese Végétalienne is a rich and hearty vegan twist on the classic Italian dish, featuring lentils and mushrooms for a satisfying texture and flavor. This dish is perfect for a cozy dinner, bursting with the taste of fresh herbs and ripe tomatoes.

Ingredients

• Pasta (spaghetti or tagliatelle) - 200 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Mushrooms (cremini or button) - 150 grams, finely chopped
• Green or brown lentils - 100 grams, rinsed and drained
• Canned crushed tomatoes - 400 grams
• Vegetable broth - 200 ml
• Soy sauce - 1 tablespoon
• Dried basil - 1 teaspoon
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh basil - for garnish

Steps

1. Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.
3. Add the chopped mushrooms to the skillet and cook for another 5 minutes until they are browned and have released their moisture.
4. Stir in the lentils, crushed tomatoes, vegetable broth, soy sauce, dried basil, and dried oregano. Season with salt and black pepper to taste.
5. Bring the mixture to a simmer and cook for about 15-20 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.
6. Serve the Bolognese sauce over the cooked pasta, garnished with fresh basil.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 75 g
• Fiber: 18 g
• Sugar: 8 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from lentils.
• High in fiber, promoting digestive health.

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