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Carrot Bolognese

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 1 people
Calories 596kcal
Author Bianca Haun | Elephantastic Vegan


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


  • 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.


Calories: 596kcal | Carbohydrates: 118g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Sodium: 699mg | Potassium: 1307mg | Fiber: 11g | Sugar: 19g | Vitamin A: 17374IU | Vitamin C: 30mg | Calcium: 116mg | Iron: 4mg