This vegan and gluten-free Mushroom Bolognese is easy and quick to make. I’ve used red lentil pasta to make it completely gluten-free and to add an extra portion of protein. Top it with cashew parmesan, oregano, and basil and you’ll be in pasta heaven!
I love gluten. Okay, this is a weird beginning for a gluten-free pasta recipe. But hear me out.
Lately, whenever I was hungry, I often ate bread. For breakfast? Bread. For lunch? Bread. For dinner? Bread, bread, bread. Bread is making me lazy. Bread is making me uncreative.
I love bread. More than I love myself (probably). But I felt like it would be a good idea to change things up a bit. So I started a 1-week-long gluten-free challenge. I know it’s not much. But for me, 1 week without gluten, it’s kind of a big deal! If you’re interested in what I’ll be eating every day, I’ll be sharing that on my Instagram account.
So I took this opportunity and raided my pantry for all the gluten-free goodies that had wandered farther and farther in the back. I found 3 packages of nori sheets (I’m a hoarder), green rice (I’ve bought this over a year ago and never even tried it), rice paper, and lots of gluten-free pasta (red lentil pasta, chickpea pasta, green lentil pasta, rice pasta).
For the first gluten-free meal (in this challenge), I’ve used the red lentil penne and made a bolognese sauce with mushrooms and carrots. It’s such a quick and easy recipe. I wanted to keep things simple for the first meal. I didn’t want to end up with an inedible meal. That would have been the end to my gf challenge.
I’ve made a similar Veggie Bolognese sauce countless times, so I knew the sauce would turn out great. I’ve topped the Mushroom Bolognese Pasta with homemade Cashew Parmesan, fresh basil, and oregano from the garden. I could get used to that!
A few notes on gluten-free pasta
Gluten-free pasta has a high protein content (especially when it’s made out of lentils, beans, chickpeas etc.).
I’ve found that I like gluten-free pasta much more when I drain the cooked pasta with cold water and strain it. This washes off the excess starch (?) and makes it much better.
I also like to add the gluten-free pasta to the sauce, so it’s coated nicely and to warm it up again.
Do you have any tips for making gluten-free pasta even better? Let me know in the comments!
Vegan Mushroom Bolognese
- 1/2 teaspoon canola oil
- 1 small red onion - chopped
- 2 garlic cloves - minced
- 2 carrots
- 9 white mushrooms
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 cup tomato purée / passata
- 2 cups gluten-free pasta (I've used red lentil penne)
- fresh oregano
- fresh basil
- cashew parmesan
- Boil the pasta according to the instructions until soft. Then drain (to remove excess starch - I only do this with gluten-free pasta) and strain the pasta. Set it aside.
- In a large pan, add the canola oil and bring it to high heat. Add the chopped red onion and minced garlic cloves and let them cook until the onions are soft.
- Wash the carrots and mushrooms. Add them to a food processor and pulse until fine. Add the mushroom-carrot-mixture to the pan. Let it cook until softened and browned. Add the salt, dried oregano, and dried basil.
- Reduce the heat and add the tomato passata. At this point, you can add more salt, oregano, and basil to taste.
- Add the pasta to the sauce and stir to combine. Place it into bowls and top with cashew parmesan, fresh oregano, and basil.