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Veggie Bolognese Pasta

Veggie Bolognese Pasta

  • Author: Liv B
  • Total Time: 25 minutes
  • Yield: 4 servings


A quick & easy weeknight dinner idea! This vegan bolognese pasta is not only healthy but delicious and hearty as well.


  • 1 tbsp oil
  • 1 clove of garlic, minced
  • 1 red bell pepper
  • 2 medium carrots
  • 6 button mushrooms
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 700 mL jar of marinara sauce
  • 1 cup (approx half a can) full-fat coconut milk
  • 23 tbsp nutritional yeast (optional, for cheesy flavour)
  • 1 box (450 g) dry bowtie pasta


  1. Boil pasta according to package directions. Drain and set aside.
  2. Meanwhile, in a food processor, mince the bell pepper, carrots and mushrooms until it resembles a “ground beef” consistency.
  3. Add the oil to a pot on medium heat. Add the garlic, minced vegetables, basil and parsley and cook a few minutes until carrots are tender.
  4. Add the marinara sauce, coconut milk and nutritional yeast. Stir to combine, then simmer on low for about 5 minutes.
  5. Add salt and pepper if you like, along with the drained pasta. Stir to combine, then serve.


Here’s a plant-based protein tip: if you want to add more protein, add 1/2 cup TVP (textured vegetable protein) and 1/2 cup warm water to a small bowl. Let it sit for 5 minutes, then add it into the sauce at the same time as the vegetables. It adds extra protein and a great meaty texture!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

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