Name: Vegetarian Cauliflower and Lentil Bolognese with Pappardelle Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 170 grams yellow onion, about 1 small; 40 grams shallot, about 1 small; 100 grams celery stalks, about 2 medium; 100 grams carrot, about 1 large; 270 grams cauliflower, half of a small head; 6 cloves garlic, minced; 1 Tablespoon fresh rosemary, finely chopped; 1 Tablespoon fresh thyme, finely chopped; 1 bay leaf; 1 Tablespoon fresh parsley, finely chopped (optional); fresh basil, for garnish (optional); 3 Tablespoons extra virgin olive oil; ½ cup red wine; 2 Tablespoons vegetarian Worcestershire sauce; 2 ½ cups vegetable stock; ½ Tablespoon vegetable bouillon; 28 ounce can San Marzano whole peeled tomatoes; ½ cup whole milk or half and half; ½ cup reserved pasta water, more as needed; ¼ teaspoon red pepper flakes; 6 ounces tomato paste; ½ cup dried lentils; 2 Tablespoons butter; 16 ounces pappardelle pasta; grated parmesan cheese; crusty bread or baguette, for serving

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If you’re looking for a cozy, comforting dish that’s also packed with veggies and plant-based protein, you’re going to love this Vegetarian Cauliflower and Lentil Bolognese with Pappardelle Recipe. It’s my go-to when I want a rich, flavorful pasta meal that feels indulgent but also healthy. Trust me, the mix of cauliflower and lentils brings a fantastic texture and depth you might not expect in a vegetarian sauce.

This recipe works beautifully for weeknight dinners or when you have friends over and want something impressive without too much fuss. I love how the pappardelle noodles cradle the sauce perfectly, making every bite satisfying. Plus, it’s a great way to sneak more vegetables into your meal while still delivering on that classic Italian comfort food vibe.

Ingredients You’ll Need

Every ingredient in this Vegetarian Cauliflower and Lentil Bolognese with Pappardelle Recipe brings something special to the table. The vegetables create a rich base, while the lentils pack in protein and heartiness. I always recommend using fresh herbs and quality San Marzano tomatoes for the best flavor.

Yellow onion: Adds a sweet, savory base flavor; choose a small, firm onion for balance.
Shallot: Offers a milder onion note, blending nicely with the other aromatics.
Celery stalks: Give a lovely crunch and earthiness, so make sure they’re fresh.
Carrot: Brings natural sweetness and a subtle hint of color to the sauce.
Cauliflower: Its mild flavor soaks up the herbs and tomato, creating a meaty texture.
Garlic: Essential for that warm, fragrant punch.
Fresh rosemary and thyme: I love these herbs for their aromatic woodsy notes, just finely chop them.
Bay leaf: Adds a subtle depth—don’t forget to remove it after cooking!
Fresh parsley (optional): Brightens the dish at the end if you want a fresh pop of color.
Fresh basil (for garnish): Basil’s sweet aroma complements the tomato base perfectly.
Extra virgin olive oil: Use good quality for sautéing; it really enhances the veggie flavors.
Red wine: I usually find a dry red wine adds richness and complexity; feel free to skip or substitute if preferred.
Vegetarian Worcestershire sauce: Adds umami; make sure it’s vegetarian-friendly if that matters to you.
Vegetable stock and bouillon: Build the sauce’s flavor and keep it hearty.
San Marzano whole peeled tomatoes: These tomatoes offer a sweeter, less acidic taste—trust me, they’re worth seeking out.
Whole milk or half and half: Adds creaminess without heaviness, balancing the acidity.
Tomato paste: Intensifies the tomato flavor; cooking it first helps deepen the taste.
Dried lentils: My favorite protein source here—they get tender but still hold their shape.
Butter: Just a tablespoon or two gives that silky finishing touch.
Pappardelle pasta: Wide ribbons are ideal, perfect for catching the chunky sauce.
Grated parmesan cheese: For topping, adds saltiness and melts beautifully into the warm sauce.
Crusty bread or baguette: Essential for sopping up every last bit of sauce—trust me, you won’t want to waste a drop.

Variations

Over time, I’ve played around with this Vegetarian Cauliflower and Lentil Bolognese with Pappardelle Recipe to suit what’s in my pantry and my mood. You can make it your own by swapping or adding ingredients—don’t hesitate to experiment!

Swap the lentils: I sometimes use brown or green lentils if that’s what I have. Red lentils work too but cook quicker, so adjust accordingly.
Add mushrooms: When I want extra umami, sautéed mushrooms mix in beautifully and give it a meatier texture.
Spice it up: Feel free to increase red pepper flakes or add chili powder for a nice kick—I love this on chilly nights.
Dairy-free option: Replace milk and butter with coconut cream or a plant-based butter for a vegan-friendly version.
Pasta swap: If you’re short on pappardelle, wide egg noodles or even rigatoni work well as a substitute.

How to Make Vegetarian Cauliflower and Lentil Bolognese with Pappardelle Recipe

Step 1: Prep your veggies for maximum flavor

Start by pulsing your onion, shallot, celery, and carrot in a food processor until finely diced. This finely chopped mirepoix forms the flavor foundation. Separately, pulse the cauliflower until it’s crumbly but not mushy. Setting these prep steps upfront saves hassle once you start cooking—plus, the fine chop helps everything cook evenly.

Step 2: Build the base with love

Heat olive oil in a large Dutch oven over medium heat, then add your mirepoix along with a pinch of salt and red pepper flakes. Sauté for 4-5 minutes until the veggies soften and your kitchen starts smelling incredible. Add garlic, rosemary, and thyme; these herbs really bloom in the warm oil. Stir frequently so nothing sticks or burns.

Step 3: Add cauliflower and deepen the flavor

Next, add the cauliflower and sauté for another 3-4 minutes. This step is key because cauliflower has a neutral flavor and needs a bit of cooking to soak up all those beautiful herb and veggie flavors before you move on to the tomato paste.

Step 4: Tomato paste and wine magic

Stir in the tomato paste and cook it for about a minute. This “toasts” the tomato flavor and removes any raw taste. Pour in the red wine to deglaze your pot, scraping the browned bits from the bottom—they pack tons of flavor! Let the wine reduce for a couple of minutes; this intensifies the sauce and adds subtle sweetness and acidity balance.

Step 5: Simmer with lentils and tomatoes

Add the vegetarian Worcestershire sauce, bay leaf, dried lentils, vegetable stock, and bouillon. Then, crush the whole peeled tomatoes by hand or with a spoon straight into the pot. Give it a gentle stir, cover, and bring to a low simmer. Let it cook for 25-30 minutes to soften the lentils and marry the flavors—if you have more time, leaving it to simmer longer only makes it better.

Step 6: Add milk and finish the sauce

Stir in the milk or half and half, simmer uncovered for another 10-15 minutes to thicken things up. This little step softens the acidity of the tomatoes and creates a creamy texture without heaviness. Don’t rush it—slow simmering is your friend here.

Step 7: Cook your pappardelle

While your sauce is finishing, cook the pappardelle in salted boiling water until just under al dente. I like to reserve about half a cup of the pasta water before draining—that starchy liquid is pure gold for adjusting sauce consistency later.

Step 8: Bring it all together

Turn off the heat and stir butter into your sauce for that silky finish. Remove the bay leaf and add parsley if you’re using it. Toss the pasta in the sauce, adding reserved pasta water a little at a time, until you get a glossy, perfectly coating sauce. This method ensures every ribbon of pappardelle is luxuriously covered.

How to Serve Vegetarian Cauliflower and Lentil Bolognese with Pappardelle Recipe

A white square bowl filled with light yellow pasta ribbons sits bottom right, next to fresh green parsley and a full head of white cauliflower with some leaves. Above the pasta is a small white bowl holding a round butter pat and a dark green herb mix. Above that is a glass bowl filled with dark red liquid. Near the center is a white square bowl with thick chunky red tomato sauce. To its left is a small white square bowl with cottage cheese and fresh green herbs. Above, two orange carrots are placed vertically next to two green sprigs. There is a whole yellow onion and a white garlic bulb to the right of the carrots, with a small white bowl of lentils above the garlic. At the far left bottom corner, a round white bowl holds white liquid. A small white bowl with light yellow oil rests near the top left. All items are arranged on a white marbled surface, photographed from above with an iphone --ar 4:5 --v 7

Garnishes

I like to top mine with freshly grated Parmesan and a handful of torn fresh basil leaves. The cheese melts into the warm sauce for salty richness, while basil adds a fragrant herbal brightness that just lifts the whole dish. If you’re vegan, nutritional yeast and extra fresh herbs work beautifully too.

Side Dishes

This recipe pairs wonderfully with a simple green salad dressed with lemon vinaigrette to cut through the richness. Don’t forget to serve with crusty bread or a baguette—that’s my favorite way to mop up all that delicious sauce and makes it feel like a full Italian feast.

Creative Ways to Present

For special occasions, I like to plate the pasta in generous nests, sprinkled with toasted pine nuts and microgreens for a touch of elegance. You could even serve it in individual shallow bowls topped with a dollop of ricotta or vegan cashew cream for a creamy contrast. Presentation-wise, colorful plates make the vibrant sauce pop beautifully.

Make Ahead and Storage

Storing Leftovers

I store leftover bolognese sauce in airtight containers in the fridge for up to 3-4 days. I usually keep the pasta separate—it lets me reheat both without the noodles getting mushy. Just toss the pasta with fresh sauce when serving.

Freezing

This sauce freezes beautifully! I portion it into freezer-safe containers or bags, leaving some space for expansion. When I’m craving a quick meal, I just thaw it overnight in the fridge or gently in a warm water bath.

Reheating

I reheat the sauce on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of water or reserved pasta water helps refresh the texture if it’s thickened too much. For the pasta, a quick toss in simmering water or microwave with a damp paper towel works great to revive it.

FAQs

Can I make the Vegetarian Cauliflower and Lentil Bolognese with Pappardelle Recipe gluten-free?

Absolutely! Just swap the pappardelle for your favorite gluten-free pasta. The sauce itself is naturally gluten-free, but always double-check your Worcestershire sauce and bouillon ingredients to be safe.
How long can I store leftover bolognese in the fridge?

Leftover sauce keeps well for about 3 to 4 days in the refrigerator if stored in an airtight container. For best texture, store the pasta separately and combine when reheating.
Do I need a food processor to make this recipe?

A food processor definitely makes the prep faster by finely chopping the vegetables, but you can absolutely dice everything by hand if you prefer. Just aim for small, even pieces so everything cooks evenly.
Can I use canned lentils instead of dried?

You can, but I find dried lentils give better texture and absorb flavors during cooking. If you use canned lentils, add them later in the process and reduce the simmering time accordingly.
Is the milk necessary in the sauce?

The milk or half and half adds creaminess and balances acidity, making the sauce smoother. If you want to keep it dairy-free, coconut milk or a plant-based creamer works well as a substitute.

Final Thoughts

This Vegetarian Cauliflower and Lentil Bolognese with Pappardelle Recipe is one of those dishes I always come back to when I want a delicious, satisfying meal that doesn’t weigh me down. It’s hearty enough to feel like a treat but packed with wholesome ingredients to keep you nourished. I hope you enjoy making it as much as I do—there’s something truly special about sharing this kind of comforting, homemade pasta with friends or family. Give it a try, and I bet it’ll become a favorite in your kitchen too!