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Vegetable Spaghetti Bolognese

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6 oz Spaghetti
1 small Red Onion
1 small Zucchini
1 large Carrot
1 stalk of Celery
8 oz (Baby Bella) Cremini Mushrooms
2-3 Garlic Cloves
1/3 cup Red Lentils
8 oz Tomato Sauce
8 oz Filtered Water
1 tsp Smoked Paprika Powder
1 tsp Dried Oregano
2 tsp (or more) Sea Salt
1 tsp Freshly Ground Pepper
1-2 tbsp Balsamic Vinegar
Fresh Basil Leaves

Vegetable Spaghetti Bolognese

    • 40 minutes
    • Serves 4
    • Easy


    Spaghetti Bolognese makes me feel like I’m home. It’s definitely in my top 5 comfort foods. Growing up, bolognese was always the answer when my mom asked me what I wanted for dinner. Then, she used ground meat but I’ve vegefied the recipe! This dish is 100% plant-based.

    For some protein and ‘meat’ like texture I am using red lentils and mushrooms.



    Prep Your Vegetables

    Chop all of your vegetables (onions, celery, carrot and zucchini) into small bite-sized pieces and finely mine or grate your garlic gloves.

    Using a paper towel or a damp kitchen towel, carefully rub off the dirt from the mushrooms the cut into small pieces.

    Get a large skillet and a large pot for the pasta.


    Start the Sauce

    Add 1 tbsp of olive oil to a large skillet and heat on medium heat. Add your onion, and sauté for about 1 minute. Next add the chopped carrot and celery. Stir and cook for another minute or two.

    Next, add 1 tsp paprika powder, 1 tsp oregano, 1 tsp black pepper and 1 tsp of salt (add more salt later on). Stir to combine then add the chopped mushrooms and sauté for about 5 minutes then add the zucchini. Sauté for another 3-5 minutes.

    After the zucchini has softened, add the lentils, tomato sauce, water and another tsp of salt. Stir to combine, then cover and lower the heat to medium-low. Allow to simmer for 15-20 minutes or until the lentils are cooked.


    Cook the Spaghetti and Finish the Sauce

    While the sauce simmers, cook the pasta.

    Add water to a large pot and bring it up to a boil. Once at a rolling boil, add 2 tsp of salt to the water and the spaghetti. Cook the spaghetti uncovered until cooked al dente according to package instructions.

    Once the lentil are cooked, add 1 or 2 tbsp of balsamic vinegar, stir and give it a taste. Adjust seasoning if necessary then add the cooked pasta and 1/3 cup of the pasta water to loosen the sauce a bit. Stir the spaghetti so that it is evenly coated.



    Top with fresh basil leaves or parsley and a drizzle a bit of olive oil. This makes 4 small servings and 3 regular servings. I recommend having some for dinner and the rest for lunch, it tastes amazing the next day!


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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