Vegan Bolognese Pasta

August 13, 2022
Shanika | Orchids + Sweet Tea

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This bold Vegan Bolognese Pasta is brimming with rich flavors and hearty goodness. Whether you're feeding the whole family or seeking a quick weeknight meal, this recipe promises satisfaction with every savory bite.

Vegan Bolognese Pasta

Treat yourself to this rich + hearty Vegan Bolognese Pasta recipe, it's packed with vegetables and perfect for Meatless Monday or any evening! Made with a mix of dried herbs, garlic, rich roasted tomatoes, kidney beans + quinoa, this easy stovetop dish is a guaranteed crowd-pleaser for a delicious and satisfying meal for any occasion. Gluten-free option.

Vegan bolognese on two black plates with side of bread.

The PERFECT Vegan Bolognese Pasta

Is there anything more satisfying than sitting down to a piping hot bowl of pasta? And is there anything more comforting than a classic bolognese sauce? I'm all about giving classic recipes a vegan twist, especially when they turn out to be as mouthwatering as the original!

A few months back, I experimented with creating Spicy Vegan Chili, Vegan BBQ Beef Wellington, and even Vegan Meatball Subs and let me tell you, they were a huge hit! After that success, I thought, why not tackle another classic? And what's more iconic than a hearty Bolognese sauce?

While traditional bolognese sauce relies on multiple kinds of ground meat and plenty of heavy cream, my version is much lighter and every bit as satisfying and delicious. This meatless vegan bolognese recipe has a rich + complex flavor that you might even call 'meaty'. That's thanks to plenty of umami from tomato paste, fresh vegetables, dried herbs, and quinoa. I promise that even the biggest beef fan won't miss the meat in this vegan bolognese sauce.

This vegan meatless bolognese pasta recipe is a breeze to make--- In just 30 minutes, you'll have a delicious meal loaded with plant-based protein that's sure to satisfy both kids and adults alike. Plus, it's easily customizable to be gluten-free. It's a win-win for everyone at the table!

Jump to:

Why You Will LOVE This Vegan Bolognese Pasta Recipe

  • Bold flavors that will tantalize your taste buds.
  • Easy weeknight meal--Simple preparation + minimal ingredients
  • Versatile and customizable
  • crowd-pleasing combination that will have everyone coming back for seconds.
  • It’s absolutely delicious---- Loaded with bold + rich flavors.
  • Great to make ahead of time. This is the perfect weeknight meal prep meal recipe because it can be made in advance and stored in the refrigerator.
  • Family-friendly (Well, everyone in my family seems to love it, Haha.)
  • It’s meatless--but still works for any eater.
Vegan bolognese Ingredients on a wood table.

How to Make Vegan Bolognese Pasta

This vegan bolognese recipe actually comes together in just one pot, so it's a perfect low-stress meal to make on a weeknight. However, it has all of the deep, rich flavors of long-simmered Sunday sauce.


Here are the ingredients you need for vegan bolognese pasta recipe:

  • Pappardelle. Use your favorite shape of pasta. You can also substitute gluten-free if necessary. 
  • Roasted herb tomatoes. This adds natural sweetness to the bolognese sauce and a nice jammy texture.
  • Red onion. Substitute with yellow or white if that’s what you have.
  • Garlic. You can never have too much! I recommend using 6 cloves to infuse this vegan bolognese sauce with flavor.
  • Olive oil. I prefer the organic oil from Primal Kitchen.
  • Red pepper flakes. For a bit of heat that doesn’t overwhelm.
  • Dried oregano, basil, thyme, and parsley. These dried herbs add to the savory Italian flavor of this sauce.
  • Red tomato paste. This is my secret flavor enhancer and the thing that gives this dish some color. 
  • White wine. Choose dry wine for the best flavor. This adds a bit of acidity to the bolognese sauce.
  • Vegetable stock. I use low-sodium stock from Pacific Foods.
  • Quinoa. Use as the original, red, or multi-color version. Totally up to you! You can also use vegan meatballs (minced), mushrooms, or lentils if you'd like!
  • Organic red kidney beans. Drained + rinsed (This is optional; you can substitute with another ¼ cup of cooked quinoa instead)


Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this Vegan Bolognese Pasta. Everything from my fave sheet pans, wooden spoons, parchment paper, and more. SEE THEM HERE!

Drained cooked pasta in a coriander.

Roasted Tomatoes: A Game-Changer

Tomatoes are usually slow-cooked in a pot to make pasta sauce along with onions, garlic, and herbs. Instead, I like to roast my tomatoes in a hot oven until they blister and become sweet. The heat from the oven caramelizes the outside of the tomato and enhances its natural sugars, much like how caramelized onions become sweet after cooking.

Roasted tomatoes are also better seasoned than their plain tomato counterparts. When you roast the tomatoes, you first toss them in olive oil, salt, and pepper before they bake. That first step adds so much more flavor rather than making a sauce from plain raw tomatoes. Once the tomatoes are charred, it’s time to remove them from the oven.

The more charred your tomatoes are, the sweeter they will be. You do still want a little structural integrity to the tomatoes, so bake them until they just start to blister and blacken. The blackened flavor on the outside of the tomato really enhances the overall flavor in the sauce.

See my Herb Roasted Tomatoes recipe HERE for more tips + tricks.

Chopped veggies on a cutting board with a knife.

What is Pappardelle?

Picture wide, flat ribbons of pasta that provide a delightful mouthful in every bite. They are like the red carpet of noodles, making any sauce feel like a VIP. Pappardelle's broad surface area allows it to carry robust and chunky sauces effortlessly, ensuring each forkful is a satisfying and flavorful experience. Sounds delicious right?

But don't worry if you can't find Pappardelle. Here are a few other options-

  • Tagliatelle: Think of it as the charming cousin of pappardelle. Wide and ready to soak up all that saucy goodness.
  • Fettuccine: Slightly narrower than pappardelle but still brings that satisfyingly wide noodle experience.
  • Wide Egg Noodles: A wildcard option that adds a touch of whimsy to your dish. They may not have the exact shape, but they can still handle sauciness like a champ.
  • Spaghetti: Ah, the beloved classic! While spaghetti may not be as wide as pappardelle, its long, slender shape is a perfect vessel for any sauce you desire and is readily available!

You can use any type of pasta that you like in this recipe. That is what makes this recipe so versatile! You can also use gluten-free pasta, whole-wheat pasta, or even zoodles for a low-carb option!

Bolognese sauce in a black skillet with a wooden spoon.

How To Make Vegan Bolognese Ahead Of Time?

For make-ahead vegan bolognese pasta:

  • Cook the pasta, let it cool, and store it in an air-tight refrigerator for 3-5 days. You can also cook the meatballs, mince them and store them in another airtight container for the same amount of time.
  • Follow the steps to cook tomato sauce and after STEP 3, remove the sauce from heat, let cool completely and store in the fridge. When you're ready to serve, remove everything from the fridge, warm the sauce and pasta together in a large pot until warmed through, and serve.

What White Wine is Best in Pasta?

I tend to use a lot of white cooking wine, which is easiest for me. However, I do occasionally add quality white wine to my dishes and I recommend using a dry white wine.

A dry white wine will add the right amount of acidity rather than sweetness, which will better compliment your dish like this vegan pasta recipe. In general, any of the following dry white wines work great in this dish:

Pinot GrigioPinot Gris, Sauvignon BlancPinot Blanc, and dry sparkling wines.

How to Serve Vegan Bolognese

I like to sprinkle my piping hot bowl of vegan bolognese with grated parmesan cheese or a vegan parmesan. You can also top it with a sprinkling of red pepper flakes for a bit more heat.

Two plates of pasta with two black forks and bread on the side.

What Can I Eat With Vegan Bolognese Pasta?

When it comes to serving this mouthwatering Vegan Bolognese Pasta there are some options that will truly elevate your meal. First off, don't forget to have some bread on hand. I love this homemade Cheesy Kale Garlic Bread, Homemade Roasted Garlic Bread, and Homemade Texas Toast Garlic Bread Trust me; you'll want to dip it into that luscious, saucy goodness.

If you want a little freshness, serve it with a salad on the side, like this Blood Orange Kale Salad, Fall Harvest BBQ Chickpea Kale SaladFall Harvest Apple Kale Salad or this Best Buffalo Chickpea Kale Salad. It's like a fresh burst of flavor that complements this easy weeknight dinner beautifully.

But here's the thing. This bolognese pasta is so darn amazing that you can honestly enjoy it all by itself. Seriously, the pasta + luscious rich 'meaty' sauce is everything! It's just bursting with flavor. So, feel free to dig in and savor every single bite. It's a dish that stands tall on its own!

After a hearty meal, I often yearn for something sweet to round it off...And you know what hits the spot? Hubby's Maple Chocolate Chip Cookies with homemade No-Churn Vanilla Ice Cream

Vegan Bolognese Pasta Q + A's

How To make this vegan pasta Gluten-free?

To make this dish GF, simply use Gluten-Free pasta and ensure that all other ingredients are GF-friendly. 

How to store leftovers?

Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. Gently reheat leftovers on the stovetop or in the microwave.

Can I add more greens + veggies to this sauce?

Yes of course! To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as kale, spinach, broccolini, collards, or asparagus.

Can I freeze this vegan pasta?

Yes! You can freeze the post without the pasta in an airtight container for up to 4 months. To use, defrost on the counter or in the fridge overnight and reheat on the stove.

Up close shot of vegan bolognese on a black plate.

More Meatless Pasta Recipes

Looking to cut back on your meat consumption without sacrificing flavor or satiety? You'll love these other comforting vegetarian and vegan pasta recipes:


If you tried this Vegan Bolognese Pasta recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!

Up close shot of pasta on a black plate.

Vegan Bolognese Pasta

August 13, 2022
5 from 6 votes
Treat yourself to a rich + hearty Vegan Bolognese Pasta, it's packed with vegetables and perfect for Meatless Monday or any evening! Made with a mix of dried herbs, garlic, rich roasted tomatoes, kidney beans + quinoa, this easy stovetop dish is a guaranteed crowd-pleaser for a delicious and satisfying meal for any occasion. Gluten-free option.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4 servings



  • 1 (16 oz.) package Pappardelle pasta (You can use your fave Ribbon-shaped pasta; See Notes!)


  • 3 Tbsps vegan butter
  • 1 tablespoon Extra virgin olive oil
  • ½ red onion, chopped
  • 4 garlic cloves, minced
  • 1 carrot, peeled + chopped
  • 2 stalks organic celery, chopped
  • 2 cups roasted herb tomatoes (You can also use 1 (28 oz) can of crushed tomatoes)
  • ½ cup cooked quinoa (That's ¼ cup of dry quinoa)
  • 1 (15 oz) can organic red kidney beans, drained + rinsed (This is optional; you can substitute with another ¼ cup of cooked quinoa instead)
  • 1 cup full-fat coconut cream
  • 4 Tbsps tomato paste, organic
  • 3 Tbsps white cooking wine
  • ½ cup vegetable stock, organic
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • Pinch of red pepper flakes


  • Fresh parsley
  • Dairy-free parmesan cheese, grated




  • Cook quinoa according to packaging. See post for tips and details.


  • Cook pasta according to packaging. NOTE: Pappardelle cooks about the same time as other pastas, usually 7-10 minutes, depending on brand.


  • In a 5 Qt. cocotte or pot over medium-high heat, add the butter and olive oil and let it heat. Add the minced garlic and chopped onions and sauté until soft and translucent, about 2-3 minutes.
  • Add in the chopped carrots, celery, red kidney beans if using. Using the back of a wooden spoon, lightly "smash" the beans so that they break up a bit. Add the salt, black pepper, smoked paprika, oregano, basil, parsley, thyme, and red pepper flakes-----stirring until combined. Stir in the tomato paste followed by the veggie stock, coconut cream, and white cooking wine. Continue stirring until combined and the sauce begins to thicken and becomes smooth. Reduce the heat to low so that everything simmers.
  • Add in the cooked quinoa and the roasted tomatoes (or canned tomatoes), stirring until combined. Let it simmer for 5-6 minutes.
  •  Remove from heat and serve spoonfuls of sauce atop the cooked pasta. Garnish with fresh parsley and/or grated dairy-free parmesan cheese, if desired.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
  • OIL: You can also use coconut oil or grapeseed oil, instead of olive oil.
  • PASTA: You can use long pastas like Pappardelle, Bucatini, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
  • GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as kale, spinach, broccolini, collards, or asparagus.


Calories: 851kcal | Carbohydrates: 107g | Protein: 23g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 95mg | Sodium: 1095mg | Potassium: 1152mg | Fiber: 10g | Sugar: 11g | Vitamin A: 3451IU | Vitamin C: 19mg | Calcium: 132mg | Iron: 7mg


Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Script text: Xx, Shanika

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Love this Recipe?

  1. We love quinoa and eat if often, but have never considered using it as a meat substitute. This dish has such great texture and flavor, and we love that it all comes together in one pot, too!

  2. This is such a cool way to make a vegan bolognese! I've always seen recipes using lentils, never quinoa. Looking forward to trying it!