Who says a good bolognese needs meat?
With simple ingredients and our Sofrito Casa Amella, you can make a 100% plant-based version that's tasty and ready in just a few minutes.
The secret lies in starting with a sofrito made with organic ingredients, no added sugars, and slow-cooked so the tomato and onion develop all their flavour. Just add some Organic Lentils and your favourite spices to get a sauce that's perfect for any type of pasta.
An easy, nutritious recipe, ideal for adding more plant-based protein to your diet.
Vegan Bolognese Sauce
Ingredients
- 1 jar of Sofrito Casa Amella
- 230g Pardina Lentils Certified Gluten-Free
- 1 courgette
- 2 carrots
- 5 mushrooms
- 50ml extra virgin olive oil
- Nutmeg (optional)
- Salt and pepper
Method
- Wash the courgette and peel the carrot. Cut them into small dice.
- Clean the mushrooms and slice them.
- Heat a drizzle of extra virgin olive oil in a frying pan and sauté the courgette, carrot and mushrooms for about 8-10 minutes.
- Add the Casa Amella Organic Lentils, drained beforehand, and mix well with the vegetables.
- Stir in the Sofrito Casa Amella and mix until all the ingredients are well combined.
- Season with oregano, basil and black pepper to taste. If you like, add a pinch of nutmeg.
- Cook gently over a low heat for about 10 minutes so the flavours can come together.
- Meanwhile, cook the pasta according to the packet instructions.
- Serve the pasta with the plant-based bolognese sauce and, if you like, finish with a little grated cheese or nutritional yeast.
