Vegan Lentil Rigatoni Bolognese

Vegan Lentil Rigatoni Bolognese

Looking for a delicious and hearty vegan bolognese recipe? Try our Lentil Rigatoni Bolognese today! Enjoy a classic Italian dish without the meat.

This vegan twist on a classic Italian dish is perfect for those who are looking for a hearty and flavorful meal without the meat. Made with lentils, tomatoes, and fresh herbs, it's a great way to get some extra protein and nutrients into your diet while indulging in a comforting and delicious pasta dish. So, let's get started and learn how to make this delicious Lentil Rigatoni Bolognese!

2 portions, 55 minutes

You will need:

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 cloves garlic, diced
  • 1 tsp paprika
  • 3 tomatoes (diced using a food processor)
  • 2 tbsp tomato salsa
  • 1 cup lentils 
  • 2.5 cups rigatoni pasta
  • 1 cup vegetable stock
  • ½ cup microgreens (we used radish)
  • salt & pepper, to taste


Step one: Soak your cup of lentils in water for around 30 minutes. In the meantime, prep all remaining ingredients

Step two: Heat your olive oil in a large pan. add the onion, carrots, and garlic. Season with salt, pepper and paprika and cook for about 5 minutes. 

Step three: Use a food processor to chop your tomatoes into small pieces. Add to the pan with your tomato salsa and vegetable broth. Mix in the lentils and let simmer for 30-45 minutes. 

Step four: Meanwhile, bring a large pot of water to a boil and cook your pasta. Add one ladle of your pasta water to the bolognese to mix the flavors. 

Step five: Mix the pasta with the bolognese sauce and top off with your favorite microgreens. 

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