Vegan Bolognese Pasta Sauce

Marinara sauce, among other sauces, is usually a culprit of hidden sugars. Add that to some white pasta and you’ve got a sugary, carb-heavy meal.

But I’ll confess… I have such a weakness for Italian food (and Italy, in general…), so giving up Italian food for my sugar-free goals was just not going to happen. And I learned, like most dietary changes, that finding a substitute over telling yourself you can NEVER again have it proves to be much more successful. Because the only thing that saying “never” does is make you want it that much more. Amiright? 😉

This vegan bolognese is easy to make and tastes so much better than a jar of sauce. Plus, it’s sugar-free and sneaks in some extra veggies, too!

And as far as the sugar-free noodles… I found an awesome substitute for those, too. Ancient Harvest’s lentil noodles are incredible! They genuinely look like spaghetti noodles but are made solely from lentils, so they are packed with protein and fiber in addition to being gluten-free. I honestly couldn’t tell the difference between them and regular noodles, especially once the sauce was on.

Vegan Bolognese Pasta Sauce

Ingredients (makes 4 servings):

• 2 tbsp. of olive oil
• 1 cup of minced mushrooms, such as crimini or baby bella (TIP: A mini food processor makes mincing the mushrooms, carrots and onions a breeze!)
• 1/2 cup of minced carrots (about 1 or 2 large carrots)
• 1 medium yellow or white onion, minced
• 4 cloves of garlic
• One 28 oz. can of crushed tomatoes (no sugar added)
• One 6 oz. can of tomato paste (no sugar added)
• 2 tbsp. fresh thyme (1 tbsp., if dried)
• 2 tbsp. fresh basil (1 tbsp., if dried)
• 2 tbsp. fresh oregano (1 tbsp., if dried)
• 1 cup of shredded kale or spinach

Directions:

Heat the olive oil in a stockpot over medium heat. Add the garlic and simmer until it starts turning slightly brown (about 5 minutes).

Add the onion and sautee until translucent. Add in the mushrooms, carrots and half the herbs and sautee until softened (about 7-10 minutes).

Add the tomato paste and fully coat the mushroom mixture. Then add the crushed tomatoes. Bring to a gentle boil and then simmer for as long as you can (the longer the ingredients simmer, the richer the flavor). Add in the kale or spinach and the remaining herbs about 5 minutes before serving or until they’re slightly wilted.

For more “clean pasta,” try the creamy butternut squash shells next!

XO,

-P

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