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!

Vegan Mushroom Bolognese

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!

Vegan Mushroom Bolognese

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

More delicious vegan pasta recipes

  • 30+ Vegan Pasta Recipes
  • Quick Date Night Pasta with asparagus
  • Easy Tomato Olive Pasta
  • Avocado Basil Cream Pasta
  • Mediterranean Pasta with Almond Feta

I hope you enjoy this recipe as much as I do! Let me know if you give it a try!

If you don’t want to miss out on any new recipes, subscribe to my newsletter, follow me on Instagram and Facebook!

Cheers, Bianca

Vegan Mushroom Bolognese

Vegan Mushroom Bolognese

This vegan and gluten-free Mushroom Bolognese is easy and quick to make. I've used gluten-free red lentil pasta. Top it with cashew parmesan, oregano, and basil and you'll be in pasta heaven!
4.56 from 9 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian, Vegan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 people
Author: Bianca Haun | Elephantastic Vegan

Ingredients

  • 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)

Toppings

  • fresh oregano
  • fresh basil
  • cashew parmesan

Instructions

  • 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.

Estimated Nutrition Info

Calories: 634kcal | Carbohydrates: 131g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Sodium: 1396mg | Potassium: 2112mg | Fiber: 12g | Sugar: 22g | Vitamin A: 21720IU | Vitamin C: 40.6mg | Calcium: 126mg | Iron: 8.3mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
Rate the recipe!A recipe rating helps other users to figure out if they should try a recipe. Please leave a good rating, if you like the recipe!