Vegetarian Bolognese


Main Dish
Vegetarian Bolognese

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We chose to serve this delicious protein-packed pasta sauce over spinach fettuccine noodles, but you can serve it over refrigerated ravioli, zoodles, sweet potatoes, squash; really, anything your heart desires.

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Servings and Ingredients

Serves 4
1 (1-oz.) pkg. Monterey blend dried mushrooms
2 tbsp. Gustare Vita olive oil
1 yellow onion, chopped
1 stalk(s) celery, chopped
1 large carrot, peeled and chopped
4 clove(s) garlic, minced
1 (28-oz.) can Hy-Vee crushed tomatoes
1 c. water
1 c. sliced baby bella mushrooms
½ c. dry red wine, such as Cabernet
¼ c. Italian parsley, finely chopped
3 tbsp. fresh oregano leaves, finely chopped
2 tbsp. fresh rosemary, finely chopped
½ tsp. Hy-Vee salt
½ tsp. Hy-Vee ground black pepper
¾ c. red lentils, dry
8 oz. spinach fettuccine noodles

Things To Grab

  • Small bowl
  • Coffee filter
  • Dutch oven
  • Blender


  1. Soak mushrooms in 1 cup hot water for 10 minutes. Drain, reserving liquid. Rinse mushrooms to remove any grit. Slice mushrooms and set aside. Strain mushroom liquid through a coffee filter to remove grit. Set liquid aside.

  2. Heat oil over medium-high heat in a Dutch oven. Add onion, celery, carrot, and garlic. Cook for 5 minutes or until softened. Add tomatoes, water, baby bella mushrooms, wine, dried mushrooms, and reserved liquid, parsley, oregano, rosemary, salt, and black pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 20 minutes. Add lentils. Simmer for 25 more minutes more or until lentils are tender.

  3. Cool sauce for 20 minutes. Transfer half of sauce to a blender. Cover and blend until pureed. Stir pureed mixture into sauce in Dutch oven. Reserve 2 cups of sauce for pasta. Transfer remaining sauce to storage containers. Refrigerate for up to 3 days, or freeze for up to 3 months.

  4. Cook fettuccine according to package directions. Drain pasta; do not rinse. Pour 2 cups reserved sauce over pasta; serve immediately.

Nutrition facts


300 Calories per serving

Amounts Per Serving

  • Total Fat: 3.5g
  • Cholesterol: 0mg
  • Sodium: 220mg
  • Total Carbohydrates: 56g
  • Protein: 12g

Daily Values

Iron 20%
Calcium 10%
Vitamin D 0%
Potassium 10%

Recipe Source:

Balance August 2018