Name: Hearty Vegan Lentil Bolognese with Pappardelle Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 small white onion, very finely diced; 1 medium carrot, very finely diced; 1 celery stalk, very finely diced; 8 ounces baby bella mushrooms, very finely diced; 6 large cloves garlic, minced; 2 cups vegetable broth; 1 (28-ounce) can fire-roasted crushed tomatoes; 1 (6-ounce) can tomato paste; ⅓ cup milk (dairy or plant-based); 2 tablespoons balsamic vinegar; ¾ cup brown or green lentils, rinsed and drained; 1 bay leaf; ½ teaspoon crushed red pepper flakes; ½ teaspoon dried thyme; ½ teaspoon dried oregano; ½ teaspoon smoked paprika; Salt and black pepper, to taste; 1 pound uncooked pasta (pappardelle recommended); Chopped fresh basil, for serving; Freshly grated Parmesan, for serving

Jump to Recipe· 4.1 from 13 reviews

If you have ever dreamed of a rich, comforting pasta dish that’s both nourishing and bursting with flavor, the Hearty Vegan Lentil Bolognese with Pappardelle Recipe is here to delight your taste buds. This luscious vegan twist on a classic Italian favorite combines tender lentils, fire-roasted tomatoes, and a melody of vibrant vegetables, all simmered into a sauce that perfectly clings to wide, silky pappardelle noodles. It’s naturally gluten-free, loaded with wholesome ingredients, and the ultimate soul food for vegans and meat-eaters alike.

Ingredients You’ll Need

A white bowl filled with dry brown lentils sits at the bottom right on a white marbled surface. To its top left is a white bowl with dried spices neatly separated into four quarters of dark green, bright red, pale yellow, and light brown. Above and slightly to the right are two white bowls, one with smooth red tomato paste and the other with chunky red tomato sauce sprinkled with herbs. A small white plate holds a mustard-yellow sauce, small cup of dark soy sauce, white garlic cloves, and a few bay leaves. Whole vegetables such as a bright orange carrot, two green celery sticks, a white onion, and brown mushrooms are spread across the scene. Small white pitchers holding creamy white liquid and golden broth are near the bottom left corner. The entire scene is bright and clean. Photo taken with an iphone --ar 4:5 --v 7

As simple as the ingredient list may seem, each element in this recipe plays a crucial role in building layers of depth, texture, and color in the Hearty Vegan Lentil Bolognese with Pappardelle Recipe. From the aromatic vegetables that form the flavor base to the smoky spices, every ingredient is essential.

Olive oil: The perfect fat for sautéing vegetables and unlocking their natural sweetness.
White onion: Finely diced to melt seamlessly and impart gentle pungency.
Carrot: Adds a subtle sweetness and vibrant orange color.
Celery stalk: Contributes aromatic earthiness and a slight crunch.
Baby bella mushrooms: Provide umami richness and meaty texture.
Garlic cloves: Minced for fragrant bursts that lift the whole sauce.
Vegetable broth: The liquid foundation that deepens flavor without heaviness.
Brown or green lentils: Protein-packed and hearty, the star of the sauce’s texture.
Fire-roasted crushed tomatoes: Bring smoky, bright tomato flavor in generous quantity.
Tomato paste: Intensifies the sauce’s richness and color.
Bay leaf: Infuses subtle herbal notes during simmering.
Crushed red pepper flakes: Add gentle heat to excite the palate.
Dried thyme: Gives earthy, slightly minty undertones.
Dried oregano: Classic Italian herb that complements the tomato base.
Smoked paprika: Adds a warm smokiness that echoes the fire-roasted tomatoes.
Milk (dairy or plant-based): Softens acidity and enriches the sauce’s creaminess.
Balsamic vinegar: Balances flavors with a splash of sweetness and tang.
Salt and black pepper: To brighten and season to perfection.
Pappardelle pasta: Wide, flat noodles to cradle every luscious bite of sauce beautifully.
Fresh basil and Parmesan: Finishing touches that bring freshness and umami flair.

How to Make Hearty Vegan Lentil Bolognese with Pappardelle Recipe

Step 1: Sauté the Vegetables

Heat a large pot over medium-high heat and add olive oil. Toss in the finely diced onion, carrot, and celery, cooking them gently until they start to soften—about six minutes. These veggies create the aromatic soffritto base for your sauce. Next, add the diced baby bella mushrooms and minced garlic, continuing to cook for an additional five minutes. This slow caramelization unlocks rich flavor and builds a savory foundation that will make your sauce irresistible.

Step 2: Build the Sauce

Pour in the vegetable broth, stirring to loosen all the delicious browned bits from the bottom of the pot; this is where much of the flavor resides. Add rinsed lentils, crushed fire-roasted tomatoes, tomato paste, a bay leaf, crushed red pepper flakes, thyme, oregano, and smoked paprika. Stir everything together so the spices mingle and the sauce begins to thicken. This step is all about layering bold and balanced flavors.

Step 3: Simmer

Bring your pot to a gentle simmer, then reduce the heat to low. Cover with a lid and let the sauce cook for 25 to 30 minutes, stirring every ten minutes to prevent sticking. This low heat cooking tenderizes the lentils while melding the flavors into a harmonious, hearty sauce. You’ll notice a beautiful thickening, perfect for coating your pappardelle noodles.

Step 4: Cook the Pasta

While the sauce is bubbling away, bring a large pot of salted water to a boil and cook your pappardelle until just al dente. Don’t forget to reserve about one cup of the starchy pasta water before draining—this magical liquid will help adjust the sauce’s consistency later, ensuring it clings just right.

Step 5: Finish the Sauce

Remove and discard the bay leaf from your sauce pot. Stir in your choice of milk and balsamic vinegar for a silky finish that balances acidity with gentle sweetness. Taste and season generously with salt and freshly ground black pepper. If the sauce feels too sharp, a pinch of sugar can do wonders. If the texture is too thick, loosen it with reserved pasta water or a splash more milk for the perfect saucy consistency.

Step 6: Serve and Enjoy

Plate your cooked pappardelle and ladle the luscious lentil bolognese generously on top. Garnish with freshly chopped basil and a sprinkle of Parmesan if you like a little extra richness. Now, take a moment to savor the gorgeous colors, aromas, and deep flavors you’ve created from such lovingly simple ingredients.

How to Serve Hearty Vegan Lentil Bolognese with Pappardelle Recipe

A large white pot holds wide, flat pasta ribbons mixed with a thick lentil and tomato sauce. The pasta ribbons are lightly curled and coated with the rich reddish-brown sauce, which is dotted with small lentils and bits of tomato and vegetables. Fresh green herbs are sprinkled over the top, adding a touch of bright color. The pot sits on a white marbled surface, with a beige cloth and a piece of light buttered bread nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs, especially chopped basil, add a bright pop of color and freshness that complements the earthy sauce perfectly. Vegan or traditional Parmesan shavings provide a salty, umami finish that elevates every forkful. Feel free to drizzle a little extra virgin olive oil on top for added silkiness.

Side Dishes

Serve alongside a crisp green salad with tangy vinaigrette or some roasted seasonal vegetables for a well-rounded meal. Crusty garlic bread or focaccia can add a wonderful textural contrast and soak up any extra sauce left on your plate.

Creative Ways to Present

For a cozy dinner party, serve this Hearty Vegan Lentil Bolognese with Pappardelle Recipe in rustic bowls topped with a sprinkle of toasted pine nuts or nutritional yeast for a cheesy flavor without dairy. Alternatively, try layering the sauce and pasta with vegan ricotta in a casserole dish and bake it for a comforting baked pasta twist.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your lentil bolognese sauce to airtight containers and store it in the refrigerator. It will keep beautifully for up to four days, making it a perfect option for meal planning or quick weeknight dinners.

Freezing

This sauce freezes exceptionally well. Portion it out into freezer-safe containers or bags, leaving some room for expansion. Frozen lentil bolognese will maintain its flavor and texture for up to three months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the sauce gently on the stovetop over low heat, adding a splash of water or broth if needed to loosen the texture. Stir frequently to re-emulsify the flavors. For the pasta, reheat separately or toss together just before serving for best texture.

FAQs

Can I use other types of lentils in this recipe?

Absolutely! Brown or green lentils work best for the texture, but you can use red or black lentils if needed. Just keep in mind that cooking times may vary slightly, and red lentils tend to break down more, creating a creamier sauce.

Is pappardelle necessary or can I use other pasta shapes?

Pappardelle is recommended because its wide ribbons hold onto the hearty sauce beautifully. However, feel free to substitute with fettuccine, tagliatelle, or even rigatoni if that’s what you have on hand. The sauce pairs wonderfully with any pasta that has some surface texture.

Can I make this recipe gluten-free?

Yes! Simply choose gluten-free pappardelle or any gluten-free pasta you prefer. Since the sauce ingredients are naturally gluten-free, this dish is perfect for those avoiding gluten.

How spicy is the Hearty Vegan Lentil Bolognese with Pappardelle Recipe?

It has a gentle kick from the crushed red pepper flakes, but it’s far from overpowering. You can easily adjust the spice level by reducing or omitting the red pepper flakes according to your taste.

What’s the best plant-based milk to use?

Unsweetened almond, oat, or cashew milk work wonderfully to mellow out the acidity of the tomatoes and add creaminess. Just choose your favorite unsweetened variety to avoid altering the sauce’s flavor profile.

Final Thoughts

There is something truly special about the way this Hearty Vegan Lentil Bolognese with Pappardelle Recipe brings together rustic ingredients to create a cozy, soul-satisfying meal. Whether you’re cooking for family or feeding a crowd, this dish offers warmth, nutrition, and unforgettable flavor that will keep everyone coming back for more. Give it a try—you just might find your new favorite weeknight dinner!