How do I get the right texture for the lentil bolognese?

First, cook lentils until soft and mashable, then drain and mash them until only a few are intact. Next, brown the mashed lentils in oil to develop a rich, 'meaty' texture before adding other vegetables.

How can I adjust the thickness of the bolognese sauce?

After cooking the pasta, gradually add the reserved starchy cooking water to the sauce, 1/4 cup at a time, until you achieve your desired thick bolognese consistency.

Is this pasta bolognese recipe entirely gluten-free?

Yes, this recipe is designed to be gluten-free by using gluten-free Worcestershire sauce and gluten-free pasta, ensuring suitability for those with gluten sensitivities.

What gives this vegan bolognese its distinctive flavor?

The distinctive flavor comes from a blend of ground fennel, dried oregano, paprika, and a pinch of red pepper flakes, complemented by the savory depth of tomato paste and vegan Worcestershire sauce.

Can I make the lentil bolognese sauce ahead of time?

Yes, the bolognese sauce can be prepared in advance. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently and serve over freshly cooked pasta.

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Pasta With Bolognese Sauce
[Vegan]

RP By: Rhea Parsons

Author Bio

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so... Read More

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A close-up of a bowl of gluten-free pasta topped generously with rich, dark vegan lentil bolognese sauce, garnished with fresh basil leaves and a sprinkle of vegan grated parmesan.

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Pasta With Bolognese Sauce [Vegan]

3090

Dairy Free

It's a classic meat sauce made vegan! I used lentils to make the “meat” of the sauce. You could also use mushrooms, or neat meat replacement -Italian mix. I added onions, peppers and all my favorite Italian spices.

Ingredients You Need for Pasta With Bolognese Sauce [Vegan]

1 ½ cups lentils, rinsed
3 cups water
1 Tbs. vegetable oil
1 large yellow onion, diced
2 bell peppers, diced
4 cloves garlic, minced
3 Tbs. tomato paste
2 Tbs. vegan, gluten-free Worcestershire sauce
28 oz. diced tomatoes
1 tsp. ground fennel
1 tsp. dried oregano
1 tsp. paprika
A pinch of red pepper flakes
Kosher salt and black pepper, to taste
1-lb. gluten-free pasta
Fresh basil leaves, for garnish
Vegan grated parmesan

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How to Prepare Pasta With Bolognese Sauce [Vegan]

Add the lentils and water to a medium saucepan. Bring to a boil and then reduce the heat to a simmer. Let the lentils cook until the water is absorbed and the lentils are soft and mashable.
Drain the lentils in a colander to remove any excess water. Using a potato masher, mash the lentils until there are just a few left intact.
Bring a large pot of water to a boil for the pasta.
While you are waiting for the water to boil, heat the oil in a large saucepan (that has a lid) over medium-high heat.
Add the mashed lentils to the pan and cook them until they are browned, about 5 minutes. Use a wooden spoon to break them up and toss them around the pan.
When the lentils are browned, add the onions, peppers and garlic to the pan and toss to mix with the lentils. Cook about 5 minutes until the veggies have softened.
Mix in the tomato paste and the Worcestershire sauce. Make sure all the veggies are coated and that the tomato paste smells fragrant.
Add in the diced tomatoes, fennel, oregano, paprika, and red pepper flakes. Stir everything, cover the pot and let cook while you make the pasta.
When the water for the pasta is at a rolling boil, add a handful of salt to the pot.
Add the pasta, stir it with tongs, and bring the water back to a boil. Cook the pasta until it is al dente. Reserve a cup of the starchy cooking water. Drain the pasta.
Add the starchy cooking water to the sauce, ¼ cup at a time, until you have the consistency you want. Bolognese sauce should be pretty thick.
Stir the sauce and let it continue to cook for another 5 minutes.
Add salt and pepper to taste.
Serve the Bolognese sauce over the pasta.
Garnish with torn basil leaves and vegan parmesan.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.