Vegan Pappardelle Bolognese | Rich & Hearty Plant-Based Pasta Recipe

Vegan Pappardelle Bolognese | Rich & Hearty Plant-Based Pasta Recipe

A rich, hearty, and comforting twist on the classic Italian dish — made 100% plant-based with loads of flavour from vegetables, red wine, and umami boosters like miso and marmite. Perfect for weeknight comfort or a dinner to impress.

Ingredients (Serves 4-6)

• 2 white onions, finely diced

• 2 garlic cloves, minced

• 2 courgettes, diced

• 2 carrots, diced

• 2 ribs celery, diced

• 500 g vegan mince (soy-based or your preferred brand)

• 2 × 500 ml cans plum tomatoes, blended

• 1 tbsp tomato purée

• 125 ml vegan Pinot Grigio (or other dry red wine)

• 1 tsp red miso paste

• ½ tsp marmite (or other yeast extract)

• 1 tsp hickory smoke (or a few drops liquid smoke)

• 1 tbsp dried oregano

• 1 mushroom stock cube, crumbled

• 2 tbsp olive oil

• Salt and pepper, to taste

• Fresh parsley, chopped (to garnish)

• Vegan parmesan or nutritional yeast (optional, for serving)

• 400 g pappardelle pasta (or tagliatelle)

Method

1. Prep the vegetables

   • Dice onions, courgettes, carrots, and celery as evenly as possible so they cook at the same rate.

   • Mince the garlic.

2. Build the flavour base

   • Heat olive oil in a large, heavy-based pan over medium heat.

   • Add onions with a generous pinch of salt and cook for 5–6 minutes until softened.

   • Stir in garlic, then add courgettes, carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.

3. Add the mince & tomato paste

   • Stir in the vegan mince and cook until lightly browned.

   • Add tomato purée and cook for 2 minutes to concentrate the flavour.

4. Deglaze with wine

   • Pour in the red wine, scraping up any caramelised bits at the bottom of the pan.

   • Let it bubble for 2–3 minutes until the alcohol smell reduces.

5. Create the sauce

   • Add blended plum tomatoes, oregano, mushroom stock, marmite, miso, and hickory smoke.

   • Stir well, then bring to a gentle boil.

6. Simmer

   • Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally.

   • Taste and adjust seasoning with salt and pepper.

7. Cook the pasta

   • While the sauce simmers, cook pappardelle in a large pot of salted water (it should taste like the sea).

   • Cook until al dente, then drain and toss with a drizzle of olive oil to prevent sticking.

8. Serve

   • Plate up the pappardelle and ladle over generous spoonfuls of the bolognese.

   • Garnish with parsley and finish with vegan parmesan or nutritional yeast.

Per Serving (~1/6 of recipe)Calories: ~405 kcal

• Protein: ~18.7 g

• Fat: ~11.7 g

  • Saturated fat: ~6.2 g

• Carbohydrates: ~53.1 g

  • Sugars: ~11.5 g

• Fibre: ~9.8 g

• Salt: ~1.3 g