Vegetarian Tagliatelle al Ragù alla Bolognese

Ingredients

The main difference in this vegetarian adaptation is the substitution of meat with plant-based alternatives. Instead of ground meat, we will be using a combination of mushrooms, lentils, and walnuts to create a meaty texture and enhance the umami flavors. This adaptation ensures that the dish remains hearty and flavorful while catering to a vegetarian diet. We alse have the original recipe for Tagliatelle al ragù alla Bolognese, so you can check it out.

• 250g (9 oz) tagliatelle pasta 250g (9 oz) tagliatelle pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g (7 oz) mushrooms, finely chopped 200g (7 oz) mushrooms, finely chopped
• 1 cup cooked lentils 1 cup cooked lentils
• 1/2 cup walnuts, finely chopped 1/2 cup walnuts, finely chopped
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 1 can (400g/14 oz) crushed tomatoes 1 can (400g/14 oz) crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1/2 cup vegetable broth 1/2 cup vegetable broth
• 1/2 cup red wine (optional) 1/2 cup red wine (optional)
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese (optional, for serving) Grated Parmesan cheese (optional, for serving)
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 60g, 10g
• Protein: 18g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the mushrooms, lentils, walnuts, carrot, and celery to the pan. Cook for 5 minutes, stirring occasionally.
4. 4.
   Stir in the crushed tomatoes, tomato paste, vegetable broth, red wine (if using), dried oregano, dried basil, salt, and pepper. Reduce the heat to low and let the sauce simmer for 20-30 minutes, allowing the flavors to meld together.
5. 5.
   Serve the cooked tagliatelle with a generous ladle of the vegetarian ragù sauce. Top with grated Parmesan cheese (if desired) and garnish with fresh basil leaves.

Treat your ingredients with care...

• Mushrooms — Make sure to finely chop the mushrooms to achieve a meaty texture in the sauce.
• Lentils — If using canned lentils, rinse them thoroughly before adding to the sauce.
• Walnuts — Toast the walnuts lightly before chopping to enhance their nutty flavor.

Tips & Tricks

• For a richer flavor, let the sauce simmer for a longer time.
• Feel free to add a splash of balsamic vinegar for a tangy twist.
• If you prefer a smoother texture, use an immersion blender to blend the sauce slightly.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future use.
• Serve with a side of garlic bread to complete the meal.

Serving advice

Serve the Vegetarian Tagliatelle al Ragù alla Bolognese hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese (if desired). Accompany it with a side of garlic bread and a crisp green salad for a well-rounded meal.

Presentation advice

To present this dish beautifully, twirl the tagliatelle onto individual plates and spoon the vegetarian ragù sauce over the pasta. Garnish with a sprig of fresh basil and a sprinkle of grated Parmesan cheese. Serve with a side of garlic bread and a colorful salad for an appetizing presentation.