loveandlemons4.8
Spaghetti Bolognese
This vegetarian spaghetti bolognese is a delicious, lighter take on the Italian classic. Along with the traditional aromatic vegetables, I use walnuts, lentils, and mushrooms to make the hearty sauce.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
- ●pot
📝 Preparation Steps
1
Heat the oil in a large skillet over medium heat. Add the onion and carrot and pinches of salt and pepper and cook until they begin to soften, about ⏱️ 3 minutes. Add the mushrooms, another pinch of salt, and cook until soft, stirring only occasionally, about 8 more minutes.
medium carrot, diced1
2
Stir in the rosemary. Push everything to one side of the pan to make room for the walnuts. Add the crushed walnuts and toast them for about ⏱️ 30 seconds, then stir everything together. Stir in the garlic, then add the balsamic vinegar and tamari and stir to incorporate. Add the tomatoes, lentils, tomato paste, sage and fresh cherry tomatoes, and stir.
chopped rosemary1 tablespoonbalsamic vinegar1 tablespoontamari1 tablespoontomato paste1 tablespoondried sage1 teaspoon
3
Reduce the heat and simmer for 20 to ⏱️ 30 minutes until the sauce thickens. Season to taste.
4
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and add the pasta to the pan with the sauce.
5
Serve with fresh basil, pine nuts, pinches of red pepper flakes and pecorino cheese, if desired.
sliced fresh basil, optional1 cupred pepper flakes
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