Our colorful Spaghetti Bolognese with Vegetables is a fresh and nutritious take on the classic Italian favorite. This recipe combines finely diced carrots, celery, red bell pepper, zucchini, and mushrooms with a flavorful tomato-based sauce. The result is a vibrant and satisfying dish that’s as delicious as it is wholesome. Give it a try for a tasty, vegetable-packed twist on spaghetti Bolognese!

Spaghetti Bolognese with Vegetables in a white bowl garnished with basil

Ingredients:

Spaghetti: Provides a classic base, offering a satisfying texture to complement the sauce.
Olive oil: Enhances sautéed flavors, creating a savory foundation for the vegetable medley.
Vegetables: A colorful mix adds diverse textures and vital nutrients, making the dish wholesome.
Crushed tomatoes: Forms the heart of the tomato-based sauce, lending richness and depth.
Seasoning: Oregano and basil infuse aromatic Italian flavors, elevating the overall taste.
Red wine (optional): Adds complexity and depth, enhancing the richness of the sauce.
Garnish: Parmesan and fresh basil offer optional but delightful finishing touches for added flavor.

Recipe Tips and FAQs:

Can I use whole wheat or gluten-free spaghetti for this Spaghetti Bolognese with Vegetables?

Absolutely! You can easily substitute whole wheat or gluten-free spaghetti in this recipe to suit your dietary preferences or requirements. Cook according to the package instructions for a delicious and wholesome alternative.

Can I make Spaghetti Bolognese with Vegetables ahead of time?

Certainly! This vegetable spaghetti bolognese is a great candidate for making ahead of time. In fact, the flavors often intensify when allowed to meld. Prepare the dish, let it cool, and store it in an airtight container in the refrigerator. When ready to serve, simply reheat on the stove or in the microwave. It’s a convenient option for meal prep and busy schedules.

Can I adjust the spice level?

Absolutely! You have the flexibility to adjust the spice level according to your taste preferences. If you enjoy a bit more heat, consider adding red pepper flakes to the sauce. Alternatively, you can control the black pepper quantity during seasoning. Feel free to tailor the spice level to make the vegetable spaghetti bolognese perfect for your palate.

Is the red wine necessary to make Spaghetti Bolognese with Vegetables?

No, the red wine is optional in this recipe. While it can add depth and richness to the sauce, you can still create a delicious vegetable spaghetti bolognese without it. If you prefer to omit the wine, you can use vegetable broth as an alternative liquid. Adjust the recipe to suit your taste and dietary preferences.

Can I add other vegetables?

Absolutely! This recipe is versatile, and you can customize it by adding your favorite vegetables. Consider incorporating ingredients like bell peppers, spinach, or kale for additional flavors and textures. Feel free to experiment and tailor the vegetable mix to suit your preferences and create a personalized version of this tasty dish.

How can I make Spaghetti Bolognese with Vegetables vegan?

For a vegan twist on this vegetable spaghetti bolognese, omit the Parmesan cheese garnish or opt for a vegan alternative. Additionally, if using red wine, ensure it’s vegan-friendly or substitute it with a plant-based option. These minor adjustments maintain the rich flavors and wholesome appeal of the dish while accommodating a vegan lifestyle.

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Ingredients

8 oz spaghetti (whole grain preferred)
1 tbsp olive oil
1 small onion finely chopped
2 cloves garlic minced
1 carrot finely diced
1 celery stalk finely diced
1 red bell pepper finely diced
1 zucchini finely diced
1 cup mushrooms finely chopped
1 14 oz can crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
1/4 cup red wine (optional)
Grated Parmesan cheese (optional, for garnish)
Fresh basil leaves (optional, for garnish)

Instructions

Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
8 oz spaghetti
In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes or until they become fragrant and translucent. Add in the garlic and allow to cook for another 1-2 minutes.
1 tbsp olive oil, 1 small onion, 2 cloves garlic
Add the diced carrot, celery, red bell pepper, zucchini, and mushrooms to the skillet. Sauté for about 5-7 minutes or until the vegetables have softened.
1 carrot, 1 celery stalk, 1 red bell pepper, 1 zucchini, 1 cup mushrooms
Pour in the crushed tomatoes and stir to combine with the sautéed vegetables. Add dried oregano, dried basil, salt, and pepper to taste. If you like, you can also add red wine at this point for extra flavor. Stir to combine.
1 14 oz can crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, Salt and pepper to taste, 1/4 cup red wine
Reduce the heat to low, cover the skillet, and let the sauce simmer for about 15-20 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken.
Serve the vegetable bolognese sauce over the cooked spaghetti. Garnish with grated Parmesan cheese and fresh basil leaves if desired.
Grated Parmesan cheese, Fresh basil leaves

Notes

For added convenience, you can blend all the finely diced vegetables in a blender to achieve a smoother and consistent texture, making the preparation even easier and reducing the chopping time.

Nutrition

Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.

Hello! I'm Kate.

Spaghetti Bolognese with Vegetables