Gluten-Free Vegan Pasta Bolognese

Anyone else craving hearty comfort food now that we’re in mid-October? For me, pasta is my first choice for a stick-to-your-ribs meal.

As much as a like having fun adding a bunch of colorful veggies and healthy ingredients to my pasta, lately I have been working on making healthy versions of the classics. Building amazing flavor does not require a long list of ingredients or expensive, unrecognizable plant-based foods. It doesn’t have to be intimidating!

So I am sharing a classic Bolognese, using nutrient-rich plant ingredients instead of animal products and gluten. It’s so close to the real thing, it takes me back to the Italian dinners of my childhood. So if you’re anything like me, you’re going to want to add this one to your weekly meal plan!

FYI: I posted a cooking demo of this on TNFL Facebook page =)

Gluten-Free Vegan Pasta Bolognese (Italian Meat Sauce)

Serves 4

8 oz Gluten-free pasta (options: brown rice, chickpea, black bean, edamame, etc)

Optional: roasted vegetables, vegan Parmesan, fresh basil

Bolognese:

1 small white or yellow onion, small dice

1 tbsp minced garlic

8 oz mushrooms (any variety), small dice (or sub cooked, finely chopped cauliflower)

1 c cooked black or green lentils

2 c tomato sauce, preferably fresh

2 c baby arugula or spinach

1 tbsp avocado or olive

Cook the pasta in a large part of salted simmering water for 10 minutes, or until al dente.

Meanwhile, sweat first three ingredients in olive oil over low heat for 15-20 minutes or until soft and transparent. Add lentils and continue to cook for 5 minutes to absorb the umami flavors. Stir in the sauce and roasted veggies if using. Stir in the arugula until wilted. Add pasta. Pour into 4 bowls. Top with more arugula, basil, and vegan Parmesan. Enjoy immediately, with a glass of Pinot Noir, perhaps?