Vegetable Pasta Bolognese

This is a rich and flavorful pasta that it’s great if you are having guests over.  You can accompany it with a green salad and a fresh baked loaf of bread.


  • 2 cups cooked elbow pasta (I really like this gluten free brand)
  • 2 tablespoons olive oil
  • 3 cloves garlic (chopped)
  • 16 oz. baby bella mushrooms
  • 1/4 cup chopped onion
  • 1 carrot (chopped)
  • 1 stalk of celery (chopped)
  • 1 cup beefless meat (Gardein)
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon Nutritional Yeast
  • 1/2 cup white wine
  • 3/4 cup unsweetened coconut milk (canned)
  • 1/2 cup tomato sauce
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup shredded mozzarella (I prefer vegan)
  • Fresh parsley to garnish


  • In a 6qt. Dutch oven, heat oil over medium-high.  Add garlic, mushrooms, onion, carrot, and celery and stir to combine.
  • Add salt and pepper to taste.
  • Add onion powder, garlic powder and nutritional yeast and stir.
  • Cook until the vegetables are browned and the liquid has evaporated, stirring occasionally.
  • Stir in veggie meat and wine; simmer until the wine has evaporated.
  • Pour in the coconut milk, tomato sauce and stir.
  • Add the Italian seasoning and more salt and pepper, to taste (if needed).
  • Stir in the cooked pasta, mozzarella and combine.
  • Serve and top with fresh Italian parsley.

Buen Provecho!


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