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Veggie Lentil Bolognese with Low-Carb Rice

Recipe by Chef Michele Ragussis
  • Cook Time 50 minutes
  • Serves 2 servings
  • Difficulty medium
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If you love bolognese but want to keep it vegetarian, this meatless veggie lentil bolognese is the recipe for you! A rich, creamy, slow-cooked tomato sauce packed with carrots, onions, garlic, and tender lentils. Add low-carb It's Skinny fettuccine pasta to the mix, and you've got a delicious, healthy, completely vegetarian bolognese sauce in less than 1 hour. This easy veggie bolognese is 100% guilt-free thanks to It's Skinny's zero-net carb, 9-calorie pasta. So dish up, and dig in to a giant bowl of bolognese for dinner tonight!


Fettuccine Pasta | It's Skinny
  • 1 package It's Skinny fettuccine
  • 1 medium carrot, diced
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • 2 cups dried lentils
  • 2 cups tomato puree
  • 1/2 cup milk
  • 1 tsp dried rosemary
  • 1/4 cup fresh basil, chopped
  • 1/8 cup fresh parsley, chopped
  • 1/8 cup Parmesan cheese, grated
  • 2 tbsp olive oil


Drain and rinse 1 package of It's Skinny fettuccine, set aside.
Dice 1 white onion, 1 medium-sized carrot, and mince 2 cloves of garlic. Toss the diced vegetables into a pot with 2 tablespoons of olive oil over medium heat. Add 2 cups of dried lentils and about 1 teaspoon of dried rosemary. Cook vegetables and lentils for about 5 minutes until everything has browned a bit.
Add about 2 cups of tomato puree to the veggie lentil mixture, and let the sauce simmer over medium heat for about 40 minutes.
Add 1/2 cup of milk to the bolognese sauce, then stir. Add It's Skinny fettuccine noodles and 1/4 cup fresh basil, and cook until the fettuccine is heated through about 3-5 minutes.
Dish up the vegetable lentil bolognese pasta, garnish with fresh parsley and fresh grated or shredded Parmesan cheese. Dig in & enjoy!