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Vegetarian Spaghetti Bolognese

I love pasta.  I could eat pasta every day and be happy.  I am definitely not one of those people who could go on a low carb diet!  This recipe for spaghetti with bolognese sauce can make you feel a little better about eating pasta.  It is full of nutrients from the mushrooms and the lentils.  You could sneak in some more veggies too if you wanted.  The whole family liked this one.  My 4 year old even said “thank you for making something good for dinner!”  My husband only gave it a 2.5/5 though because he thought it should be a little more saucy.  This recipe is also vegan.


Vegetarian Spaghetti Bolognese

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4-6

Ingredients

  • 6 0z whole wheat spaghetti, cooked
  • 1 T butter
  • 1 onion, diced
  • 3 garlic cloves,minced
  • 8 oz mushrooms, diced
  • 1 cup brown lentils
  • 2 cups vegetable stock
  • 1 can condensed tomato soup ( I actually used some leftover red sauce that I had instead of the soup)
  • 2 T tomato paste
  • 2 bay leaves
  • 2 T fresh herbs such as rosemary, thyme, parsley, chopped

Instructions

  1. Melt butter in medium sauce pan. Add the onions and garlic and saute until softened.
  2. Add the mushrooms and saute until softened.
  3. Add the lentils and saute for a minute.
  4. Add the stock. Bring to boil and then simmer for 15-20 minutes.
  5. Add the soup, tomato paste. Stir to combine and simmer another 10-15 minutes or until the lentils are tender.
  6. Stir in the fresh herbs. Serve over the spaghetti.

Notes

Adapted from Veggie Num Num

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http://www.thriftyveggiemama.com/2011/03/vegetarian-spaghetti-bolognese/

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2 Comments

  1. This is a great recipe with the addition of the lentils, I love it. I would use diced tomatoes instead of the canned soup or even chopped fresh tomatoes. Yummy!

    • Diced tomatoes would be great. Lentils is one of those things I didn’t really discover until I became vegetarian but now love them.

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