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Carrot Bolognese
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Carrot Bolognese

Carrot Bolognese is one of my favorite easy, no-fuss meals! You only need a handful of ingredients and 20 minutes of time!
Course Main Course
Cuisine Italian, Vegan
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 people
Calories 613kcal
Author Bianca Haun | Elephantastic Vegan

Equipment

Ingredients

  • 2 cups penne pasta (you can use whole wheat; gluten-free, whatever!)
  • 4 medium carrots peeled and roughly chopped
  • 3 garlic cloves
  • 1 onion (I used a red onion)
  • 1 teaspoon olive oil
  • 2 cups tomato purée / passata
  • ½ teaspoon salt
  • ¼ cup fresh oregano
US Customary - Metric

Instructions

  • Boil the pasta. Drain and set aside.
  • Add the carrots, garlic cloves and onion to a food processor and chop until smallish. Add the chopped veggies to a large pot with olive oil on medium to high heat and let them cook until the veggies are softened.
  • Reduce the heat and add the tomato purée/passata, salt, and fresh oregano. Add more salt to taste.
  • Add the pasta to the sauce. Stir. Heat it up until everything is warm. Serve and sprinkle the pasta with nutritional yeast.

Nutrition

Calories: 613kcal | Carbohydrates: 126g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 749mg | Potassium: 1890mg | Fiber: 13g | Sugar: 24g | Vitamin A: 21719IU | Vitamin C: 40mg | Calcium: 132mg | Iron: 7mg