We all love the this classic pasta dish. Meaty and hearty using plant based alternatives make this dish both tasty & nutritious. You can still make this even if you don't have white wine or heavy cream.
If you're a fan of traditional Italian cuisine but follow a vegan lifestyle, you don't have to miss out on the rich and savory flavors of a classic Bolognese sauce. With this vegan Capellini Bolognese recipe, you can enjoy a delicious and satisfying pasta dish that is entirely plant-based. With the flavors of extra virgin olive oil, fresh basil, maybe some pine nuts and some cloves of garlic. Let's dive into the details of this mouthwatering recipe, along with some helpful tips and variations to make it your own.
What is bolognese
Bolognese is a traditional Italian sauce originally from the city of Bologna, north of Italy. It is not that expensive nor complicated to create this traditional dish. Sauté sofrito, onions, pepper and celery, simmer ground meat with a little wine, milk, tin tomatoes and tomato paste and leave it on low to cook for 3 hours to achieve thickness. Fun fact, did you know that spaghetti bolognese is famous the world over but not in Bologna Italy? Italians actually find spaghetti bolognese inauthentic.
Traditionally served with wide noodles like tagliatelle, we are going to use capellini or Angel hair. We are also skipping the milk, wine and tomato paste, really simplifying the dish. We will use Trader Joe’s Groundless meat, tomato sauce, basil and feta instead of Parmesan. Feel free to add Truffle Oil if you have some on hand.
What you need
- Angel Hair
- Aromatics (onions, garlic)
- Olive oil
- Vegan ground meat
- Vegan feta
- herbs (basil)
What you do
- Cook Angel hair for 3 minutes, strain and rinse through running cold water. cooking it al dente.
- Sauté aromatics (red onion and garlic) in a large skillet until fragrant
- Add in meatless ground beef in medium high heat, keep on sautéing seasoning as you go
- Add marinara, turn heat to low and simmer
- Add noodles, mix thoroughly, top with chopped herbs and crumbled feta
Feel free to customize this recipe to your liking. You can substitute different vegetables based on your preferences or what you have available. For example, you can add diced bell peppers or zucchini for extra flavor and texture. You can also experiment with different types of mushrooms to add depth to the sauce. Maybe add some sun-dried tomatoes, chopped basil, bay leaves, red peppers and caramelized onions to level up the flavor. Top with crispy onions.
To add a touch of creaminess to the sauce, you can stir in some plant-based milk or cream towards the end of cooking. This will give the Bolognese sauce a luscious and velvety texture. Additionally, you can sprinkle some vegan Parmesan cheese or nutritional yeast on top for added flavor.
Q: Can I make this recipe gluten-free?
A: Absolutely! Just swap the regular capellini pasta for gluten-free pasta made from rice, corn, or quinoa.
Q: Can I make this recipe ahead of time?
A: Yes! The Bolognese sauce can be prepared in advance and stored in the refrigerator for up to 3-4 days. When ready to serve, simply reheat the sauce and cook the pasta fresh.
Leftover Bolognese sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. Cooked pasta should be stored separately from the sauce to prevent it from becoming mushy. When reheating, you may need to add a splash of vegetable broth or water to loosen up the sauce.
- For a deeper flavor, you can add a splash of red wine to the sauce while it simmers.
- Don't be afraid to adjust the seasonings to suit your taste. Feel free to add more herbs, spices, or even a pinch of red pepper flakes for a hint of heat.
- If you prefer a chunkier sauce, you can leave the vegetables slightly larger or use a food processor to pulse them instead of finely chopping.
Vegan Capellini Bolognese is a delightful and satisfying dish that brings the flavors of Italy to your plant-based table. Enjoy the rich and savory sauce paired with delicate capellini pasta for a truly comforting meal. Whether you're vegan or simply looking to explore more plant-based options, this recipe is sure to become a favorite in your kitchen.
Vegan Capellini Bolognese
- 5 tablespoon olive oil
- 1 Bulb garlic
- 1 Bulb onion
- 1 Handful basil
- 1 Handful basil
- 1 Pack vegan ground meat
- 1 Jar marinara
- 500 G Angel hair pasta
- sauté thinly sliced onions and garlic
- throw in vegan ground meat, keep stirring seasoning as you go
- add marinara and some seasonings, turn heat to low and simmer
- cook capellini in salted boiling water for 3 minutes, strain and run through cold water
- throw noodles in sauce and mix thoroughly, top with basil and feta, drizzle with olive oil and voila