Photo of Vegetarian pasta bolognese by WW

Vegetarian pasta bolognese

PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
Frozen meatless crumbles are convenient and quick-cooking, helping this pasta dinner come together with ease. The sauce’s flavour foundation comes from a trio of aromatics—onion, carrot, and celery—that sauté until they start to brown, which develops rich savory notes. We call for traditional spaghetti, but you can use any pasta shape or type you love (such as whole-wheat, chickpea-based, or gluten-free).


Olive oil

1½ tsp(s)

Uncooked onion(s)

1 cup(s), chopped, finely chopped

Uncooked carrot(s)

½ cup(s), finely chopped

Uncooked celery

½ cup(s), finely chopped

Garlic clove(s)

3 clove(s), large, minced

Beyond Meat Beyond Beef Plant-Based Beefy Crumbles

10 oz

Canned tomato paste

3 tbsp(s)

Canned diced tomatoes

28 oz, petite diced, undrained

Kosher salt

1 tsp(s)

Dried oregano

1 tsp(s)

Crushed red pepper flakes

¼ tsp(s)

Uncooked spaghetti

12 oz

Grated Parmesan cheese

3 tbsp(s)


  1. Heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Add onion, carrot, and celery; sauté until vegetables soften and begin to brown, 6 to 7 minutes. Add garlic; sauté 1 minute. Add meatless crumbles; sauté 3 minutes. Add tomato paste; cook 1 minute, stirring constantly. Stir in diced tomatoes, salt, oregano, and red pepper flakes. Bring to a boil; reduce heat, and simmer until thickened, 15 minutes.
  2. Meanwhile, cook pasta according to package directions; drain pasta. Stir pasta into sauce. Sprinkle with cheese.
  3. Serving size: about 1½ cups


For a vegan dish, sprinkle with vegan Parmesan or nutritional yeast.