Spaghetti Bolognese
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  • Food: Spaghetti Bolognese

  • Writer: Alice

  • Content-Type: Food Blog

This new spaghetti bolognese recipe will appeal to you. Mushrooms, lentils, walnuts, and other vegetables make up the filling, which is hearty.

Have you noticed the aforementioned lists of the newest 2017 trends? You know, the ones that circulate online around this time of year speculating on anything from the popularity of coconut oil to the shade of light pink that we will all be wearing in the spring? They’re claiming that staying in is the new going out, and that’s one that’s got my attention lately. And I wholeheartedly concur.

How appealing does the idea of stretchy jeans, spaghetti bolognese, wine, a cozy meal by the fire, and twinkling Christmas tree lights seem to someone who has had a busy holiday season? Let’s prepare pasta instead, putting the holiday aside.


Spaghetti Bolognese
Food: Spaghetti Bolognese
Source: Leite’s Culinaria

Although I know Italian grandmothers are probably shaking their heads right about now, I’m calling this pasta bolognese.

A tomato sauce comprised of flavorful vegetables, red wine, and a combination of beef and pig is typically served on top of pasta in spaghetti.

Even if this bolognese sauce isn’t precisely real, it’s still tasty since it’s created with a filling combination of mushrooms and lentils that simmer together with other savory ingredients like onions, carrots, tomatoes, and rosemary.


Several unusual ingredients are smuggled into this spaghetti recipe. In my opinion, the mushrooms are given a rich flavor by the balsamic vinegar and soy sauce.

I included a little dried sage to give the sauce a richer flavor because it has a fragrance that, to me, is reminiscent of sausage. You won’t taste the walnuts I added, but I also included some finely crushed lentils in this no-meat dish to give it some richness.

For no other reason than that I find brown dishes difficult to shoot, I used canned tomatoes as the foundation of the sauce and threw in some sliced fresh tomatoes near the end.

Apart from the fact that I didn’t have a Christmas tree, Christmas came early since I got to use KitchenAid’s new stainless steel cookware set. Stainless steel that has been polished is quite elegant.

These items were simple to clean and the 12-inch skillet cooked my stewy sauce to perfection. The huge pot is also very attractive, as is Jack’s action-pasta drop shot:


Al dente pasta should be cooked before adding sauce and serving. Our preferred side dish is steaming green vegetables or another straightforward vegetable. Some of our favorite roasted vegetables include cauliflower, asparagus, green beans, and zucchini.

It would also go well with some crusty bread and a green salad. Try this arugula salad, this spring salad, this Brussels sprout salad, or this kale salad, or create your own.


This wonderful, lighter version of the Italian classic, spaghetti, is made with vegetables. I prepare the substantial sauce with walnuts, lentils, and mushrooms in addition to the conventional aromatic vegetables.

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Serves: 4


  • 2 tablespoons extra virgin olive oil
  • 1/2 yellow oniondiced, about 1 cup 
  • 1 medium carrotdiced
  • 4 cups chopped cremini mushrooms
  • 1/2 cup
  • 2 garlic clovesminced
  • 1 tablespoon balsamic vinegar, chopped rosemary, tamari, and tomato paste
  • 1 14-ounce can of fire-roasted diced tomatoes
  • 1 1/2 cups cooked brown or green lentils*
  • 1 teaspoon dried sage
  • 1 cup halved cherry tomatoes and sliced fresh basiloptional
  • 8 ounces spaghetti
  • shaved pecorino cheeseskip if vegan
  • Sea salt and freshly ground black pepper


Spaghetti Bolognese
Food: Spaghetti Bolognese
Source: Leite’s Culinaria
  1. In a big skillet over medium heat, warm the oil. Cook the onion, carrot, and salt and pepper until the vegetables start to soften, about 3 minutes. Another pinch of salt should be added, and the mushrooms should be cooked for an additional 8 minutes or more until tender.
  2. Add the rosemary and stir. To make a place for the walnuts, push everything to one side of the pan. Stir everything together after adding the crushed walnuts and toasting them for around 30 seconds. After incorporating the tamari and balsamic vinegar, mix in the garlic. Stir in the fresh cherry tomatoes, lentils, tomato paste, sage, and tomatoes.
  3. Once the sauce starts to thicken, lower the heat and let it simmer for 20 to 30 minutes. according to taste.
  4. A large saucepan of salted water should be brought to a boil. Following the directions on the package, cook the pasta until it is al dente. Pasta should be drained and added to the sauce-filled pan.
  5. If preferred, top the dish with pecorino cheese, fresh basil, pine nuts, and a few pinches of red pepper flakes.


*You can make this recipe with canned lentils. Before using them, rinse and drain them.