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A fresh and savory and meaty vegan bolognese pasta
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5 from 1 vote

Vegan Bowtie Pasta in a Light Bolognese Sauce

A delicious and easy vegan bowtie pasta in a light but satisfying bolognese sauce made with vegan meat crumbles, green beans, sage and mint.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Pasta
Cuisine: Italian
Diet: Vegan, Vegetarian
Calories: 314kcal


  • 1 pound bowtie pasta, cook according to package directions in salted water
  • 1 package vegan beef crumbles, I used Beyond Meat which has about 330 grams per package
  • 3 tomatoes, pureed
  • 8 cloves of garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon red pepper flakes
  • 1 pound green beans, I had these really tender beans that I left whole, but cut into smaller pieces if you'd rather
  • 1 tablespoon minced fresh sage
  • 2 tablespoons minced fresh mint
  • Juice of ½ lemon
  • Salt and ground black pepper to taste


  • Heat the oil in a saucepan. Add the garlic, stir-fry for a few seconds over medium heat, then add the beef crumbles and some ground black pepper.
  • Saute, stirring frequently, until the crumbles are warmed through. Add the green beans and stir well to mix.
  • Add the pureed tomatoes, red pepper flakes, and sage. Cook over medium-high heat, stirring frequently, until the sauce is quite reduced and the tomato is a few shades darker, about 8-10 minutes.
  • Mix in the cooked pasta and stir well to mix. Add salt and ground black pepper as needed.
  • Squeeze in the lemon juice and mix in the mint.
  • Serve hot.


Calories: 314kcal | Protein: 17g | Fiber: 4.8g