Pasta Bolognese

by Slowood Official

Ingredients (serve 6-8)


  • 2  Tbsp buttery spread
  • 3  cloves  garlic minced
  • 2 Tbsp shallots, diced finely
  • 1  celery stalk, diced finely
  • 1 medium carrot, diced finely
  • 1/4  large eggplant  peeled, diced finely
  • 1/2  pound  mushrooms  (pick your favorite, diced finely)
  • 1/2 cup cooked brown lentils
  • 2 Tbsp walnuts, finely chopped




      • Chopped herbs
      • Grated vegan parmesan cheese

      How to make

      1. Melt Buttery Spread in a Dutch oven (or medium pan) over low heat. Add the garlic, onion, carrot, celery and eggplant. Sauté for roughly 5 minutes until softened. Add mushrooms and continue to stir for another 5 minutes. Add lentils and walnuts, and cook for another 5 minutes while stirring.
      2. Add the wine and bay leaf; scrape any bits stuck on the bottom of the pot. Cook and stir for 5 minutes, until the wine has evaporated.
      3. Add the tomato paste and miso. Cook and stir for about 3-5 minutes. Add the vegetable stock, tomato sauce, milk and nutritional yeast. Return sauce to a simmer, reduce to low heat and cover the saucepan. Cook another 20-30 minutes.
      4. Serve sauce over your favorite pasta (regular or gluten-free) top with garnishes.