Jamie Oliver

Jamie Oliver Vegetarian Spaghetti Bolognese

Jamie Oliver Vegetarian Spaghetti Bolognese

This easy and delicious vegetarian spaghetti Bolognese by Jamie Oliver is a quick, hearty meal packed with flavor. With simple ingredients like lentils, tomatoes, and porcini mushrooms, you can enjoy a creamy, comforting dish that’s full of nutrition. Perfect for a cozy weeknight dinner or a weekend treat!

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Ingredients Needed

  • 20g (¾ oz) dried porcini mushrooms
  • 2 large red onions
  • 2 cloves of garlic
  • 2 carrots
  • 2 sticks of celery
  • 2 sprigs of fresh rosemary
  • Olive oil (1 tablespoon)
  • 1 fresh bay leaf
  • 100ml Chianti (3.4 fl oz) – optional for an alcohol-free version
  • 1 x 400g tin (14 oz) of green lentils
  • 2 x 400g tins (14 oz each) of plum tomatoes
  • 450g (16 oz) dried wholewheat spaghetti
  • ½ a bunch (15g / ½ oz) of fresh flat-leaf parsley
  • 100g (3.5 oz) Parmesan cheese

How To Make Vegetarian Spaghetti Bolognese

  1. Rehydrate the Porcini Mushrooms: In a small bowl, cover the dried porcini mushrooms with boiling water to rehydrate.
  2. Chop the Vegetables: Peel and finely chop the onions, garlic, carrots, celery, and rosemary.
  3. Cook the Veggies: Place a large casserole pan on medium-low heat with 1 tablespoon of olive oil. Add the chopped vegetables, rosemary, and bay leaf. Cook with the lid on for 20 minutes, stirring occasionally, until softened.
  4. Add the Porcini Mushrooms: Finely chop the rehydrated porcini mushrooms and add them to the pan with the soaking water, leaving any gritty bits behind. Increase the heat to medium-high, pour in the Chianti, and let it cook off.
  5. Add Lentils and Tomatoes: Stir in the lentils (with juice) and the plum tomatoes, breaking them up with a spoon. Fill each tomato tin halfway with water, swirl it around, and add to the pan. Bring to a boil, then reduce to medium-low heat and simmer for 35 minutes until thickened. Season to taste.
  6. Cook the Spaghetti: Meanwhile, cook the spaghetti in a large pan of boiling salted water according to the package instructions. Drain, reserving a mugful of cooking water.
  7. Combine Spaghetti with Bolognese Sauce: Toss the cooked spaghetti through the Bolognese sauce, loosening with a little reserved cooking water if needed.
  8. Finish the Dish: Finely chop the top leafy half of the parsley and grate most of the Parmesan. Stir them both through the pasta. Serve with the remaining Parmesan grated over the top.
Jamie Oliver Vegetarian Spaghetti Bolognese
Jamie Oliver Vegetarian Spaghetti Bolognese

Recipe Tips

  • Soak the Porcini Properly: Make sure to fully cover the dried porcini mushrooms with boiling water to rehydrate them. This helps release their rich flavor into the sauce.
  • Don’t Rush the Veggies: Cook the onions, carrots, celery, and rosemary on medium-low heat for 20 minutes to soften them properly. This builds a deeper flavor base for the sauce.
  • Adjust the Sauce Thickness: If the sauce gets too thick, add a little of the reserved pasta cooking water to loosen it up. It helps bind the sauce to the spaghetti.
  • Season Last: Taste the sauce before serving and adjust the seasoning to your liking. Adding salt and pepper at the end ensures the flavor is just right.

How To Store And Reheat Leftovers?

  • Refrigerate: Let the leftover spaghetti Bolognese cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
  • Freeze: After the spaghetti Bolognese has cooled, place it in a freezer-safe container or bag. Freeze for up to 3 months. To thaw, leave it in the fridge overnight before reheating.
  • Reheat: Heat the leftover spaghetti Bolognese in a pan over medium heat. Stir occasionally and add a little reserved pasta water to loosen the sauce if needed. Heat for about 5-7 minutes, or until hot throughout.

Nutrition Facts

Serving Size: 1 serving (approximately 1 cup or 200g)

  • Calories: 411
  • Total Fat: 9.8g
  • Saturated Fat: 4g
  • Total Carbohydrate: 67.2g
  • Dietary Fiber: 11.4g
  • Sugars: 12.7g
  • Protein: 22g ​​

Try More Jamie Oliver Recipes:

Jamie Oliver Vegetarian Spaghetti Bolognese
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Jamie Oliver Vegetarian Spaghetti Bolognese

Author: Imen Dridi Cooking Method:Stovetop Cuisine:British Courses:Dinner Recipe Keys: V Vegetarian Spaghetti Bolognese
Difficulty:BeginnerPrep time: 20 minutesCook time: 55 minutesRest time: minutesTotal time:1 hour 15 minutesServings:6 servingsCalories:441 kcal Best Season:Suitable throughout the year

Description

This easy and delicious vegetarian spaghetti Bolognese by Jamie Oliver is a quick, hearty meal packed with flavor. With simple ingredients like lentils, tomatoes, and porcini mushrooms, you can enjoy a creamy, comforting dish that’s full of nutrition. Perfect for a cozy weeknight dinner or a weekend treat!

Ingredients

Instructions

  1. Rehydrate the Porcini Mushrooms: In a small bowl, cover the dried porcini mushrooms with boiling water to rehydrate.
  2. Chop the Vegetables: Peel and finely chop the onions, garlic, carrots, celery, and rosemary.
  3. Cook the Veggies: Place a large casserole pan on medium-low heat with 1 tablespoon of olive oil. Add the chopped vegetables, rosemary, and bay leaf. Cook with the lid on for 20 minutes, stirring occasionally, until softened.
  4. Add the Porcini Mushrooms: Finely chop the rehydrated porcini mushrooms and add them to the pan with the soaking water, leaving any gritty bits behind. Increase the heat to medium-high, pour in the Chianti, and let it cook off.
  5. Add Lentils and Tomatoes: Stir in the lentils (with juice) and the plum tomatoes, breaking them up with a spoon. Fill each tomato tin halfway with water, swirl it around, and add to the pan. Bring to a boil, then reduce to medium-low heat and simmer for 35 minutes until thickened. Season to taste.
  6. Cook the Spaghetti: Meanwhile, cook the spaghetti in a large pan of boiling salted water according to the package instructions. Drain, reserving a mugful of cooking water.
  7. Combine Spaghetti with Bolognese Sauce: Toss the cooked spaghetti through the Bolognese sauce, loosening with a little reserved cooking water if needed.
  8. Finish the Dish: Finely chop the top leafy half of the parsley and grate most of the Parmesan. Stir them both through the pasta. Serve with the remaining Parmesan grated over the top.

Notes

  • Soak the Porcini Properly: Make sure to fully cover the dried porcini mushrooms with boiling water to rehydrate them. This helps release their rich flavor into the sauce.
  • Don’t Rush the Veggies: Cook the onions, carrots, celery, and rosemary on medium-low heat for 20 minutes to soften them properly. This builds a deeper flavor base for the sauce.
  • Adjust the Sauce Thickness: If the sauce gets too thick, add a little of the reserved pasta cooking water to loosen it up. It helps bind the sauce to the spaghetti.
  • Season Last: Taste the sauce before serving and adjust the seasoning to your liking. Adding salt and pepper at the end ensures the flavor is just right.
Keywords:Jamie Oliver Vegetarian Spaghetti Bolognese