What are the benefits of vegetarian spaghetti bolognese?

Vegetarian spaghetti bolognese is a healthy and sustainable meal option, as it contains less fat and cholesterol than the meat version. Moreover, it is better for the environment, as there is less greenhouse gas emissions during the production of meat substitutes compared to meat products.

Can I make vegetarian spaghetti bolognese in advance?

Yes, you can make the sauce in advance and store it in the refrigerator until you need it. When you want to reheat the sauce, just add a little water to thin it out.

Can I omit the red wine from the veggie spaghetti sauce?

Of course you can! The red wine adds a delicious, deep, and slightly luxurious flavour to the sauce, but would you prefer to cook without alcohol? Then simply replace the wine with a good splash of extra vegetable broth and a small squeeze of extra lemon juice or balsamic vinegar for the necessary acidity.

Which cheese goes best with this vegetarian bolognese?

In this recipe, we opt for a generous portion of grated Emmentaler, which provides a delicious, soft, and creamy touch. Want to make it even more Italian? Then freshly grated Parmesan or Pecorino Romano is also a fantastic match for that extra savory, salty kick!

Vegetarian spaghetti sauce

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30min

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Next Level

Craving a steaming plate of pasta, but want to go a day without meat? No problem, because with this vegetarian bolognese, you won't miss that minced meat for a second! We're going all in for flavour with a sauce so rich, thick, and hearty that even the biggest meat lovers at the table will be begging for a second plate. This is undoubtedly the vegetarian spaghetti recipe you'll want to add to your weekly menu as a staple. Buon appetito!

Craving a steaming plate of pasta, but want to go a day without meat? No problem, because with this vegetarian bolognese, you won't miss that minced meat for a second! We're going all in for f ...

Ingredients

What do you need?

Quantity: 4P

3 tbsp olive oil
2 large onions
5 cloves of garlic
2 red bell peppers
4 thick carrots
1 container of chestnut mushrooms
1 small fennel
200 ml red wine
2 tbsp balsamic cream
1 tsp dried oregano
1 tsp cayenne pepper
Thyme and bay leaf
1400 ml passata
1 jar of tomato paste
Pepper and salt
450 g spaghetti
200 g grated Emmental cheese
Tabasco or spicy oil