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Vegan Pasta Bolognese

  • Author: The Fresh 20
  • Prep Time: 5
  • Cook Time: 35
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


  • 1 Tablespoon olive oil
  • 1 medium yellow onion, cut into large chunks
  • 1 green bell pepper, cut into large chunks
  • 2 medium carrots, cut into 1” pieces
  • 4 cloves garlic, peeled
  • 4 cups low sodium vegetable broth
  • 8 beefsteak tomatoes, cored, cut into large pieces
  • 1 Tablespoon dried oregano
  • ¼ teaspoon each kosher salt and black pepper
  • 8 ounces dry whole wheat spaghetti


  1. Cook pasta according to package directions.
  2. Heat olive oil in a large stockpot. Add onion, bell pepper, and carrots and cook 5 minutes until softened. Smash garlic cloves with flat side of knife and add to pot.
  3. Stir in 2 cups of vegetable broth, cover, and simmer for 10 minutes.
  4. Add tomatoes and oregano to stockpot with remaining 2 cups of broth. Lower heat and simmer for 20 minutes.
  5. Remove pot from heat and cool slightly. In batches, add sauce to food processor or blender and puree until no large chunks remain.
  6. Return pureed sauce to pot and add salt and pepper.