Vegan pasta alla bolognese

Vegan pasta alla bolognese is a plant-based version of this popular Italian dish. It’s filling and full of protein yet way healthier than the original.

VEGAN BOLOGNESE SAUCE:
2 tbsp / 30 ml olive oil
1 small red onion, finely diced
3 large garlic cloves, finely diced
1 carrot, very finely diced
1 celery stalk, very finely diced
12 cherry tomatoes, washed and halved
¼ cup dry small green or puy lentils, cooked
6 sun-dried tomatoes
large sprig of basil
large handful of walnuts, approx 25 g
3 tbsp tomato sauce
¼ tsp hot chilli powder (optional)
grated nutmeg, to taste
1 tbsp balsamic vinegar
1-2 tsp sugar (optional, if tomatoes aren’t sweet already)
salt and pepper, to taste

REMAINING INGREDIENTS:
fresh basil, to garnish
200 g wholemeal spaghetti (gluten-free for GF version)

View the full recipe at Lazy Cat Kitchen →