Spaghetti Bolognese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This vegetarian spaghetti bolognese uses walnuts, lentils, and mushrooms to create a hearty, satisfying sauce. A lighter take on the Italian classic that's rich enough to feel indulgent.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra-virgin olive oil
- ½ yellow onion (diced, about 1 cup)
- 1 medium carrot (diced)
- 4 cups chopped cremini mushrooms
- 1 tablespoon chopped rosemary
- ½ cup walnuts (crushed)
- 2 garlic cloves (minced)
- 1 tablespoon balsamic vinegar
- 1 tablespoon tamari
- 1 14-ounce can fire roasted diced tomatoes
- 1 1/2 cups cooked brown or green lentils*
- 1 tablespoon tomato paste
- 1 teaspoon dried sage
- 1 cup halved cherry tomatoes
- 8 ounces spaghetti
- 1 cup sliced fresh basil (optional)
- ½ cup toasted pine nuts
- red pepper flakes
- shaved pecorino cheese (skip if vegan)
- Sea salt and freshly ground black pepper
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 575mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1105mg
- Calcium
- 117mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 575MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.