Veggie Packed Spaghetti Bolognese
Hearty, wholesome, nutrient packed and so so delicious: this veggie packed spaghetti bolognese is my favourite way to sneak tons of vegetables into dinner without even noticing it!
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Made with simple and wholesome ingredients, this (not so authentic) vegetarian spaghetti bolognese is the kind of pasta you’ll want to make on repeat.
All you really need to do is cook down a mix of vegetables till soft and golden, then simmer them in tomato purée, vegetable stock and seasonings. I love using a mix of carrots, celery, mushrooms and bell pepper, but honestly, anything you have in the fridge will work. I also add crumbled tempeh for protein and that meaty texture that makes bolognese feel so satisfying. Once the sauce has simmered and reduced, finish with a handful of fresh basil and a tiny bit of sweetness to balance the tomatoes. Serve it hot on spaghetti (or any pasta you love) and that’s it. It tastes rich and comforting but comes together so simply and it’s a great way to get your veggies in without feeling like you’re trying.
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Veggie Packed Spaghetti Bolognese
servings
3
prep time
10 min
cook time
60 min
Ingredients
Bolognese Sauce
- 2 tbsp extra virgin olive oil
- 7 cloves garlic, chopped
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 4 large button mushrooms, chopped
- 1/4 red bell pepper, chopped
- 200g tempeh, crumbled
- salt & pepper to taste
- 1 tbsp oregano
- 1/2 cup tomato puree
- 2 cup water
- 1 stock cube
- 7 basil leaves, roughly torn
- 1/2 tbsp honey
Serve
- cooked spaghetti (or pasta of choice)
- parmesan cheese
- fresh basil leaves
Instructions:
- Start by boiling your pasta in heavily salted water until al dente or as per package instructions. Reserve a splash of the salty pasta water to help loosen the sauce later if needed.
- Heat oil in a pan and add chopped onion and garlic and sauté on medium heat until they turn soft and golden.
- Add the tougher vegetables first like carrot and celery. Season with salt and cook them down for 15–20 minutes or until the celery is soft and the carrots are mostly cooked through. You can also add other vegetables like beans, pumpkin, brinjal- basically whatever you like and have on hand.
- Next, add the softer vegetables like red bell pepper and mushrooms. I like to mix in my protein of choice at this time too. I used crumbled tempeh since it has a hearty, meaty texture that makes the sauce feel satisfying and is packed with protein.
- Cook everything down till the mushrooms release their water and the mixture is soft and well combined.
- Pour in the tomato purée and vegetable stock and mix well. I made the stock by mixing a stock cube with hot water but plain water or store bought broth works too. Season with salt, pepper, oregano and a bay leaf. Let this simmer on low heat for at least 30 minutes, ideally 45-60 minutes if you have time.
- Finish with a handful of chopped fresh basil and a tiny drizzle of honey (or jaggery) to balance the acidity of the tomatoes and don’t forget to remove the bay leaf before serving.
- Serve hot over cooked spaghetti or mix the sauce directly into the pasta with a bit of cheese and fresh basil. Top with parmesan or nutritional yeast if you like and enjoyy!
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I just made it and it turned out amazing 😍
