Bucatini with Vegan Bolognese Sauce

Explore the rich flavors of a plant-based version of the classic Bolognese sauce with this Bucatini recipe. Made with a combination of fresh vegetables and protein-rich lentils, this dish offers a deep and satisfying taste. Each ingredient complements the others to create a delightful fusion that’s not only nourishing but also heartwarming. Suitable for a relaxed dinner, it’s a wholesome choice that doesn’t compromise on taste.

Ingredients

• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup lentils, cooked
• 1 can crushed tomatoes
• 1 tbsp tomato paste
• 1/2 tsp Dried Oregano
• 1/2 tsp Dried Basil
• 8 oz bucatini pasta
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Once hot, add the onion and garlic, sauté until translucent, about 2 to 3 minutes.
2. Introduce carrots and celery to the pot, cooking until they begin to soften, approximately 5 minutes.
3. Stir in the cooked lentils, crushed tomatoes, and tomato paste. Mix well.
4. Season the sauce with dried oregano and dried basil. Allow the mixture to simmer gently, uncovered, for 20 minutes, stirring occasionally.
5. While the sauce simmers, prepare the bucatini pasta according to the package instructions. Once cooked, drain the pasta and set aside.
6. To serve, spoon the hot vegan Bolognese sauce over the cooked bucatini. Toss gently to combine the pasta and sauce thoroughly.

Keywords: Dinner, Vegan, Italian, Pasta, Bolognese

Spice Rack: Dried Oregano, Dried Basil

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