Veggie Spaghetti Bolognese
ID: 1d3840e2...
A rich and nutritious vegetarian twist on the classic spaghetti bolognese. Using dried porcini mushrooms and canned lentils, this dish delivers an incredibly deep, savory ragu texture and flavor that easily rivals the meaty original.
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🍳 Cooking Flow
Sweat chopped celery, garlic, rosemary, carrots, and onions in olive oil under a lid for 20 minutes. → Rehydrate dried porcini mushrooms in boiling water, then chop them and add them to the pan along with red wine, bay leaves, and the mushroom soaking liquid. → Add canned plum tomatoes and canned green lentils, cover, and simmer for 30 minutes. → Cook wholewheat spaghetti and stir fresh chopped parsley into the finished ragu. → Toss the drained spaghetti with the ragu, grated vegetarian cheese, and a splash of pasta cooking water to create a silky, loose sauce, then plate and serve.
Cooking Steps
Brief Cooking Order
Sweat chopped celery, garlic, rosemary, carrots, and onions in olive oil under a lid for 20 minutes. → Rehydrate dried porcini mushrooms in boiling water, then chop them and add them to the pan along with red wine, bay leaves, and the mushroom soaking liquid. → Add canned plum tomatoes and canned green lentils, cover, and simmer for 30 minutes. → Cook wholewheat spaghetti and stir fresh chopped parsley into the finished ragu. → Toss the drained spaghetti with the ragu, grated vegetarian cheese, and a splash of pasta cooking water to create a silky, loose sauce, then plate and serve.
Introduction
A rich and nutritious vegetarian twist on the classic spaghetti bolognese. Using dried porcini mushrooms and canned lentils, this dish delivers an incredibly deep, savory ragu texture and flavor that easily rivals the meaty original.
Step 1
Heat 2 tablespoons of olive oil in a large pan on medium heat.
Step 2
Finely slice 2 sticks of celery and 2 cloves of garlic, then add them to the pan.
Step 3
Finely chop 2 sprigs of rosemary and dice 2 carrots into 1/2 cm cubes, then add them to the pan.
Step 4
Finely chop 2 red onions and add them to the pan. Cover with a lid and sweat slowly on medium heat without coloring for 15-20 minutes.
Step 5
Meanwhile, place 20g of dried porcini mushrooms in a bowl and cover with boiling water to rehydrate.
Ingredients List
Important Notes
Dried porcini mushrooms add a deep, meaty savoriness to the vegetarian ragu. Be sure to use the soaking liquid but discard the very bottom layer to avoid any dirt or grit.
Wholewheat spaghetti contains about three times more fiber than white pasta, making this a much healthier option.
If you are serving vegetarians, ensure you use a certified vegetarian hard cheese like Bella Lodi instead of traditional Parmesan, which is made using animal rennet.
Reserving the starchy pasta cooking water is essential; it helps bind the sauce to the pasta and prevents the dish from becoming dry or claggy.
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