Vegan Bolognese Pasta

Up close shot of pasta on a black plate.

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 Time10

Cook Time20

Total Time30

Course: Main Course

Keyword: bolognese, bucatini, comfort foods, dairy-free, dinner, food, meatless, pasta, quinoa, tomatoes, vegan, weeknight meals

Servings: servings

Calories: 851kcal

Author: Shanika

Ingredients

PASTA:

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

SAUCE:

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

OPTIONAL GARNISH:

Fresh parsley
Dairy-free parmesan cheese, grated

US Customary - Metric

Instructions

FOR ROASTED HERB TOMATOES:

To make the roasted herb tomatoes, see my recipe.

TO COOK THE QUINOA:

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

BOIL THE PASTA:

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

TO MAKE THE SAUCE:

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!

Notes

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.

Nutrition