Meet the Vegan Pappardelle Bolognese. This dish is the epitome of indulgence. Luscious pappardelle noodles. A smoky bolognese sauce. *Chef’s kiss*

Let’s just say it will have everyone returning for seconds.

Picture thick, chewy noodles coated in a hearty, protein-packed bolognese sauce. What’s even better? It’s a breeze to whip up, and perfect for those busy weeknights when you need a quick meal.

Pasta Culture

Oh, pasta. This timeless culinary treasure has graced the tables of countless cultures throughout history, tracing its origins back to ancient China and Egypt. While traditional pasta-making involved skilled hands crafting each piece, modern times have welcomed the convenience of machine-produced varieties. These days, the world of pasta is a delightful maze of shapes and sizes, ranging from familiar classics like spaghetti and penne to gems like fusilli and gemelli. Among the myriad of pasta options, I have a personal soft spot for the wide, ribbon-like beauty of pappardelle.

What is Pappardelle?

Pappardelle is a type of pasta that originates from the Tuscan region of Italy. The name pappardelle comes from the Italian verb pappare, which means “to gobble up.” Once you’ve experienced the allure of pappardelle, you’ll understand why it’s so aptly named. The wide, flat noodles are also well-suited for scooping up rich sauces.

How to make Vegan Pappardelle Bolognese

This Vegan Pappardelle is fairly simple to make. Bring a large pot of salted water to boil and add the pappardelle noodles. In a large pan, add the oil, onion, garlic, carrot, and tomato paste and cook on medium until soft. Next, add in the tempeh and mushroom, cooking until browned. Then, add it in soy sauce, red wine vinegar, pepper, oregano, thyme, fennel seeds, salt, and any other Italian spices you desire. Afterward, add in the can of crushed tomatoes. Let cook for 10-15 minutes. Finally, once the pappardelle noodles are done cooking, drain and add to the Bolognese sauce, mixing in into coated evenly. Top with vegan parmesan, parsley, or whatever else you like!

Tips:

For a thicker sauce, simmer the bolognese for a longer period of time.
Store leftovers in an airtight container in the fridge for up to 3 days.

Looking for more dinner recipes? Check out my Vegan Crispy Potato Curry or my Vegan Philly Cheesesteak.

Vegan Pappardelle with Smoky Tempeh Bolognese

This Vegan Pappardelle Bolognese dish is the epitome of indulgence: Luscious pappardelle noodles with a smoky bolognese sauce. Ready in just over an hour!

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Prep Time 30

Cook Time 35

Total Time 1 5

Ingredients

16 oz pappardelle noodles
1 yellow onion
1 tablespoon fennel seeds
3 cloves garlic
3 tablespoon olive oil
1 28 oz can crushed tomatoes
4 oz cremini mushrooms
2 teaspoon oregano
2 teaspoon thyme
4 oz tempeh
2 tablespoon soy sauce
1 medium carrot
1 tablespoon tomato paste
½ cup red wine vinegar
½ cup vegan parmesan
1 teaspoon salt
1 teaspoon pepper

Instructions

Bring a large pot of salted water to boil and add the pappardelle noodles.
In a large pan, add the oil, onion, garlic, carrot, and tomato paste and cook on medium until soft.
Next, add in the tempeh and mushroom, cooking until browned. Then add it in soy sauce, red wine vinegar, pepper, oregano, thyme, fennel seeds, salt, and any other Italian spices you desire.
Afterwards, add in the can of crushed tomatoes. Let cook for 10-15 minutes.
Finally, when the pappardelle noodles are done cooking, drain and add to the Bolognese sauce, mixing in into coated evenly.
Top with vegan parmesan, parsley, or whatever else you like!