Luscious Veggie Bolognese Tagliatelle pasta!

I know! I know! I knowwww!!!

I do know that traditionally, Bolognese or Ragu is supposed to be meat-based….but see, the thing is, that I don’t eat beef or pork! So, what if I substitute the minced beef with loads of veggies and let the recipe for a bolognese sauce remain as it is…eh?? I should be allowed to call it a veggie bolognese pasta then, right? Well, I am calling it that anyway. It’s my blog! (hee hee hee!)

So, the world is divided between white sauce lovers and red sauce lovers. Most days, I am a white sauce gal. Anything cheesy and rich and yummy…bring it on! However, there will be some days when I’ll crave a rich, red sauce pasta dish to refresh my taste-buds. It was one of those days yesterday..

I had some left over passata and parmesan cheese in my refrigerator and lots of veggies. Also, being a weekend, I was not in a mood to cook something Indian and routine. So, why not a veg bolognese pasta, which is tasty, and doesn’t make you skip your daily dose of vegetables?

You can’t go wrong with this easy, healthy and cheesy red-sauce pasta. Some recipes on the internet recommend using red lentils or black beans to give more texture to the sauce, but I honestly did not feel the need for that.

Give this recipe a go guys, and have a grrrrreat week ahead!



1 pack of tangliatelle or your favorite pasta shape

1/2 cup grated parmesan cheese

1 tsp extra-virgin olive oil

For the sauce:

3 tbsn oil

3-4 tbsn passata or tomato paste

3 ripe, plum tomatoes

1 red onion, finely chopped

1/2 red chilly, finely chopped

3 cloves of garlic, finely chopped

Some basil leaves, washed and chopped

1 stick of celery, finely chopped (optional)

1 carrot, grated or very finely chopped

1 small red capsicum

Some mushrooms, finely chopped

1 cup spinach, washed and finely chopped (optional)

1 tsp tomato ketchup

1 tsp mixed Italian seasoning

Salt and pepper to taste


– In a small sauce-pan, take around 1 cup water and put to boil.

– Once the water comes to a boil, put your tomatoes in it and cover the pan. Blanch the tomatoes on medium flame for around 7-8 minutes, until soft.

– Peel the blanched tomatoes and set side to cool. Preserve the water.

– In a different pan, heat 3 tbsn of olive oil.

– Add chopped garlic and red chilly. Saute for a few seconds.

– Add the chopped onions and cook until they turn pink and translucent.

– Add the carrot, celery, capsicum and Β mushrooms. Cook until everything turns a bit tender.

– Blend your blanched tomatoes in a smooth puree. You may or may not chose to sieve your pureed tomatoes. I did not!

– Add the pureed tomatoes to the mixture and cook for 4-5minutes, until the tomato puree looks cooked. Also throw in your basil leaves at this point.

– Add the passata and tomato ketchup. Mix and cook till your see oil leaving sides of your sauce.

– Throw in your seasonings as well as salt and pepper.

– If using spinach, add to your sauce and mix well. Spinach will turn soft if no time.

– Cook your sauce for around 7-8 minutes, covered. It should be thick in consistency, so that it coats your pasta well. If you want your sauce to be a bit thinner, add a few spoons of the preserved water from the blanched tomatoes. If not, dispose off the water. Switch off the gas. Your delicious pasta sauce is ready!

– Boil the pasta, according to the instructions on the packet.

– Once your pasta is cooked al-dante, rinse and run it under the cold water, so that it doesn’t cook further due to its own hot temperature. Once it is drained off the water completely, pour your extra-virgin olive oil on the pasta and gently mix, so that it doesn’t stick to each other. Plate up the individual portions to serve in bowls or plates.

– Pour a ladleful of hot red sauce on each pasta portion.

– Lastly, sprinkle generous amounts of grated parmesan all over your pasta and serve!




– Chop all your vegetables very fine, otherwise the sauce ends up looking lumpy.

– You may also add 1/4 cup of vegetable stock to your sauce, to make it more flavorful.

– Grill some cherry tomatoes in a little olive oil, salt and pepper. Serve as a beautiful and delicious garnish with your pasta!







48 Comments Add yours

  1. Mick Canning says:

    Veggie! Perfect!

    Liked by 1 person

    1. πŸ˜€ πŸ˜€


    1. Thankyou!! πŸ™‚


  2. savannahloomis says:

    Ooooo Definitely going to try this!

    Liked by 1 person

    1. πŸ˜€ πŸ˜€

      Liked by 1 person

  3. This looks so good!

    Liked by 1 person

    1. Thank you!πŸ˜„

      Liked by 1 person

  4. Patty says:

    Yummy πŸ˜‹

    Liked by 1 person

  5. Mmmm I love tagliatelle!

    Liked by 1 person

  6. PriyaPandian says:

    Looks delicious πŸ‘β˜ΊοΈ

    Liked by 1 person

    1. Thanx Priya! πŸ™‚

      Liked by 1 person

  7. Sheree says:

    Mmm, since having to follow a vegan regime, I’ve had to adapt all of my favourite dishes and who doesn’t love Bolognese pasta. Like you, I’ll now use a veggie sauce, sometimes supplemented with lentils to replace the “meat,” and it’s surprisingly just as delicious.

    Liked by 2 people

    1. Oh yes, I agree! πŸ˜€ x


  8. I love pasta and I love Bolognese! And this veggie Bolognese looks so amazingly good!
    – Emmi

    Liked by 1 person

    1. Awe Thanx so very much Emmi! πŸ˜€ x

      Liked by 1 person

  9. Looking scrumptious…Taste and health both on one plate !!

    Liked by 1 person

    1. Thanx Anshu! and yes, that’s the best thing about it! πŸ˜€

      Liked by 1 person

  10. mummyest2014 says:

    I’ll spag bol and this looks like it would amazing to try out. Might get more veg into my little man!x

    Liked by 1 person

    1. Awe I am glad that you liked it! Kisses to your little boy! xx

      Liked by 1 person

  11. Extremely tempting recipe.

    Liked by 1 person

    1. Thanx dimple! ❀

      Liked by 1 person

  12. Adele Pile says:

    Love the twist for a meat-free-Monday-migraine-trigger-free meal. Great keeping those nitrite laden migraine triggers celery and spinach as optional. You could substitute a small amount of finely diced parsley stem, same amount as the garlic and on a similar chop, to keep the flavour without the migraine trigger. Bravo!

    Liked by 1 person

    1. Thanx so much Adele! Great tip! 😊 x

      Liked by 1 person

  13. inaloveworld says:

    It looks yummy! Thank you for sharing!

    Liked by 1 person

    1. Thank you!☺️ Glad you liked it! x

      Liked by 1 person

  14. Anya Wangsuwan says:

    Looks delicious! x


    Liked by 1 person

    1. Thanx so much! 😊 x

      Liked by 1 person

  15. Sumith says:

    Love veg bolognese. Your recipe sounds very delicious. Beautiful post!

    Liked by 1 person

    1. Thanx Sumith!😊

      Liked by 1 person

  16. Jen says:

    Looks so delicious. Makes me hungry now. πŸ™‚

    Liked by 1 person

    1. Thanx Jen!😊 x

      Liked by 1 person

  17. Megala says:

    Interesting recipe!

    Liked by 1 person

  18. flavours2017 says:

    Just too good 😊

    Liked by 1 person

    1. Thankyou! πŸ™‚


  19. myspicypasta says:

    This looks yummy.
    I just want to let you know that I have nominated you for the One Lovely Blog Award. Feel free to check out the post:

    Liked by 1 person

    1. Thanx so much for the nomination! I am delighted!😊

      Liked by 1 person

  20. It looks nice and it sounds good, and I also use to do something similar πŸ™‚ but I think that there is no logic to call it Bolognese, because that’s the name for a specific recipe which is made with beef. I would simply call it “tagliatelle with stewed vegetables” or something similar πŸ™‚

    Liked by 1 person

  21. Great recipe! I would like to tell you that I nominated you for Mystery Blogger Award ☺️ Feel free to have a look

    Liked by 1 person

    1. Awe thanx so much for the nomination! I am delighted! x

      Liked by 1 person

  22. Well deserved. Your blog is beautiful πŸ˜‰

    Liked by 1 person

  23. This looks beautiful!

    Liked by 1 person

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