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Vegan spaghetti bolognese
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You won't miss the meat in this delicious vegan spaghetti bolognese
Course
Main
Cuisine
Italian
Keyword
lentils, mushrooms
Diet
vegan
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Servings
2
people
Calories
697
Author
Simone van den Berg
Ingredients
1
onion
chopped finely
2
cloves
garlic
chopped
200
gr
mixed mushroom
sliced
2
tbsp
tomato paste
1
tbsp
dried oregano
1
tbsp
dried basil
1
can
tomato cubes
200
g
lentils
rinsed and drained
150
gr
lentil spaghetti
or regular spaghetti
handfull of pine nuts
roasted
fresh parsley to serve
olive oil for baking
Metric
-
Us customary
Instructions
Prepare the spaghetti according to the package instructions.
Place a large frying pan on medium heat and put some olive oil in. Bake the onion until soft. Add the garlic and the mushrooms and bake until done.
Add the tomato paste, the herbs and the tomato cubes and bake this along with the rest. Add the tin of lentils and heat it through.
Serve the spaghetti with the pine nuts and the fresh parsley
Nutrition
Calories:
697
kcal
|
Carbohydrates:
133
g
|
Protein:
37
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
0.3
g
|
Sodium:
188
mg
|
Potassium:
1599
mg
|
Fiber:
38
g
|
Sugar:
9
g
|
Vitamin A:
343
IU
|
Vitamin C:
13
mg
|
Calcium:
167
mg
|
Iron:
12
mg