# Vegetarian Bolognese

Recipe by [Priya Raman](https://fridge.menu/en/u/priyaraman)

A hearty, meat-free take on bolognese with mushrooms, lentils and sun-dried tomatoes.

Servings: 4 · Prep 10 min · Cook 20 min · Pasta

Vegetarian · Contains: gluten, milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Vegetarian Bolognese](https://image.fridge.menu/adaptations/byejuufl/a30ae652d4c2076001733b1ab1db3085a9d2f049884ba6bc277d915ea52b4c1a.jpg)

## Ingredients

- 1 pcs Onion — finely chopped
- 2 clove Garlic — finely chopped
- 250 g Mushrooms — finely chopped
- 1 tsp Dried thyme
- 1 tsp Smoked paprika
- 1 pcs Courgette — coarsely grated
- 3 pcs Celery — coarsely grated
- 75 g Sun-dried tomatoes
- 400 g Tinned chopped tomatoes
- 2 tbsp Balsamic vinegar
- 50 g Red lentils
- 100 ml Wine
- 1 tbsp Rosemary — finely chopped, fresh
- Salt
- Black pepper — freshly ground
- 1 tsp Olive oil — for frying
- 400 g Pasta
- 2 tbsp Thyme — fresh
- 50 g Mature cheddar

## Steps

1. Sauté the onion and garlic in a saucepan with the olive oil over medium heat until softened.
2. Turn up the heat and add the finely chopped mushrooms, stir well, then add the remaining ingredients.
3. Lower the heat and let the sauce simmer for 20 minutes, until the lentils are tender. (20 min)
4. Season the sauce with salt and freshly ground pepper to taste.
5. Serve with hot spaghetti, freshly grated mature cheddar and a little fresh thyme.

## What was changed

Vesterhavsost cheese was swapped for Mature cheddar, a cheese UK shoppers can easily buy.

Published 2026-10-09

https://fridge.menu/en/r/vegetarian-bolognese-byejuufl

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