Gluten Free Vegan Lentil Bolognese

We’ve put a gluten free and vegan spin on this classic Italian staple – and the results are delicious!

Share This Recipe

Prep Time: 15 mins
Cook Time: 25 mins
Serves: 6


  • 1 pkg Italpasta Gluten Free Spaghetti (340 g)
  • 2 tbsp Italpasta Extra Virgin Olive Oil
  • 1 Onion, finely chopped
  • 1 Carrot, finely chopped
  • 1 stalk Celery, finely chopped
  • 2 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp Pepper
  • 1/4 tsp Dried Oregano
  • 1/4 tsp Smoked Paprika
  • 1 can Lentils, rinsed, drained
  • 1 bottle Tomatoes, strained
  • 3 tbsp Fresh Parsley, finely chopped


  • Heat oil in large, heavy-bottom saucepan set over medium heat; cook onion, carrot, celery, garlic, salt, pepper, oregano and smoked paprika. Cook, stirring often, for 3 to 5 minutes or until softened.
  • Stir in lentils; cook for about 2 minutes or until well coated. Stir in strained tomatoes. Simmer, stirring occasionally, for 15 to 20 minutes or until thickened.
  • Meanwhile, during last 10 minutes of cooking time for sauce, cook spaghetti in large pot of boiling salted water according to package directions. Drain well, reserving 1/3 cup (75 mL) pasta water. Toss spaghetti with sauce, reserved pasta water and parsley.


  • Substitute basil for parsley if desired.
  • Top with grated vegan cheese if desired.

Nutritional Analysis

Calories: 380kcal | Carbohydrates: 69g | Protein: 12g | Fat: 6g | Sodium: 550mg | Fiber: 10g | Sugar: 8g