Quick, easy, healthy, delicious, and vegan – that sums up the Celeriac Carrot Bolognese recipe I’m sharing with you today!

I often come home late in the evening and am relieved when I don’t have to spend all night in the kitchen. That’s when I like to just whip up a pasta with a simple sauce, often built around a can of chopped tomatoes – it just speeds things up. From time to time, I think that’s perfectly okay! I like to get the cans of herbed chopped tomatoes from Alnatura – and that’s what I use here in this Bolognese.

Vegan Celeriac Carrot Bolognese

Rezept drucken
Rezept drucken
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time
  • 250 g whole-grain spaghetti or linguini
  • 2 carrots
  • 1/2 celery root
  • 1 onion
  • 1 can tomatoes chopped
  • salt*
  • pepper*
  • Oregano*
  • basil
  • olive oil*
  1. Cook pasta according to package directions.
  2. Peel and finely chop onion. Peel carrots and celeriac and cut into small pieces.
  3. Heat olive oil in a pan and briefly sauté onion, then add celeriac and carrots. Sauté briefly, then deglaze with chopped tomatoes.
  4. Season to taste with herbs and serve with pasta.
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Enjoy! :-)

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