Vegetarian Spaghetti Bolognese Recipe

Not only does the whole meal taste so savory and wholesome, most of the time you can’t even tell there isn’t meat in the recipe! Talk about a win-win!

Course: Vegetarian Recipes

Keyword: Pasta, Vegetarian

Diet: VegetarianDiet

Skill: intermediate

Servings:

Calories: 265kcal

Ingredients

16 oz spaghetti noodles
2 tbsp olive oil
3 celery stalks, diced
2 carrots, peeled and diced
1 yellow onion, diced
16 oz brown mushrooms, diced
5 garlic cloves, minced
.5 cups red wine
1.5 cups vegetable stock
1 15 oz can of your favorite tomato sauce
1 tsp crushed red pepper
2 tsp dried oregano
2 tsp kosher salt
10 fresh basil leaves, thinly sliced
Grated parmesan cheese

Instructions

In a large non-stick braiser add in olive oil and heat on medium heat. Add in onions, carrots, and celery and sauté for 8-10 minutes or until translucent.
Add in minced garlic and mushrooms and continue to cook for another 2-3 minutes. Add in wine to veggie mixture and let simmer for 2-3 minutes or until most of the wine has reduced.
Add in vegetable stock, tomato sauce, salt, pepper, oregano, red pepper and stir until call combined. Bring the sauce to a strong simmer and reduce heat down to low. Cook for 20-30 minutes, stirring occasionally.
While your sauce is cooking, bring your large multi pot water to a boil. Add in dried pasta and cook to package instructions (about 8-9 minutes for al dente noodles) remove colander piece from pot and serve with fresh sauce. I top each serving with fresh basil and grated parmesan cheese!

Nutrition