Description
This Vegetarian Bolognese is a quick and easy vegetable-packed pasta with the flavor, texture, and goodness of a traditional Bolognese without the meat.
Ingredients
- 8 ounces dry pasta, spaghetti, linguine, fettuccine
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 ribs celery, diced
- 1 cup white button mushrooms, finely chopped
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt (or more to taste)
- 1/4 teaspoon ground black pepper (or more to taste)
- 1 (28 ounce) can crushed tomatoes (3 1/2 cups)
- 1 tablespoon soy sauce
- 1/2 tablespoon Worcestershire sauce (optional)
- 1 tablespoon tomato paste
- 1/3 cup Parmesan cheese, freshly grated
- 1/3 cup uncooked quinoa, rinsed
- 1/4 cup water
- salt and pepper (to taste)
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add pasta (spaghetti noodles) and cook until al dente (fully cooked but still firm), or according to package directions, about 10-12 minutes.
- Rinse the noodles under cold water to cool off completely and set aside in the pot.
- Heat oil in a large pot or 6 quart Dutch oven over medium-high until the hot oil is sizzling hot, about 2 minutes. Add onion, garlic, carrots, celery, and mushrooms. Sauté until tender and the liquid starts to evaporate, about 8-10 minutes. Season with Italian seasoning, salt, and pepper.
- Add crushed tomatoes, soy sauce, Worcestershire sauce, tomato paste, and Parmesan. Stir well and bring it to a boil.
- Stir in quinoa and water. Reduce heat to medium low and cover the lid. Let it simmer until the quinoa has absorbed most of the liquid, about 15 minutes. Cooked quinoa looks fluffy and tender. Add more salt and pepper if needed, to taste.
- Add the pasta to the sauce and toss well to coat.
- Serve with fresh parsley and more Parmesan cheese on top, if desired.
Notes
Time saving tip: You can coarsely chop the vegetables, throw them in the food processor, and pulse mix until finely diced.
How to store: Vegetarian bolognese will last for about 3 days when stored inside an airtight container in the fridge. You can store the sauce and pasta together or separately.
How to reheat: Vegetarian bolognese can be reheated in the microwave or on the stovetop. For stovetop reheating, cook in a covered pan over medium heat until warm, stirring occasionally and adding water as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian