Vegan Chickpea Bolognese Pasta
Spaghetti Bolognese is one of the most well-known and beloved dishes of Italian cuisine, traditionally made with ground meat. This vegan version substitutes the meat with chickpeas, which are not only rich in protein but also provide a great texture to the dish. Celery and carrots are classic bases for Italian bolognese sauce and harmonize perfectly with the spices. This dish is not only delicious but also quick to prepare and nutritious. Fresh basil and balsamic vinegar enhance the flavors, making vegan bolognese pasta guaranteed to be your favorite, whether you follow a vegetarian or vegan diet.
Ingredients for this recipe
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Preparation Steps
1
Rinse the chickpeas, then use a fork to lightly mash them, leaving them slightly chunky.
2
Finely chop the onion and garlic. Dice the carrot and celery into small pieces.
3
Heat the olive oil in a skillet over medium heat. Sauté the onion for 2-3 minutes, or until translucent.
4
Add the garlic, carrot, and celery and sauté for another 5 minutes, or until slightly softened.
5
Stir in the mashed chickpeas, then add the oregano, basil, salt, and pepper. Mix well to combine.
6
Pour in the tomato sauce and balsamic vinegar, then simmer over low heat for 15 minutes to allow the flavors to meld.
7
Meanwhile, cook the spaghetti in boiling salted water according to the package directions, then drain.
8
Toss the cooked spaghetti with the bolognese sauce and serve immediately, garnished with fresh basil.
