Lentil-Mushroom No-Meat Pasta (Bolognese)

Preparation info
  • Serves:

    2 to 4

    / Makes about 6 cups sauce
    • Difficulty


    • Ready in

      1 hr

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life

By Matt Frazier and Stepfanie Romine

Published 2021

  • About

Lots of people have fond childhood associations with spaghetti and meat sauce, and there’s no reason you can’t get that same comfort from a plant-based version! The combination of lentils and mushrooms (vegan-ese, if you will) contributes plenty of flavor and a hearty texture to this simple pasta sauce. Serve over whole-grain pasta or polenta. It freezes well and can easily be multiplied to serve a crowd. Leftovers can be served atop simple oats in the morning, too.