Say hello to a hearty vegetarian bolognese for your next meat-free meal. Packed with roasted pumpkin—caramelised on the outside—and plenty of veggies, this is not your typical spaghetti bolognese. It’s a feel-good, healthy, planet-friendly pasta that’s full of flavour.
Just because it’s vegetarian doesn’t mean flavour is sacrificed—this dish is mouthwatering and comforting, with a texture that makes everyone reach for seconds.
Ingredients
- Pumpkin — Kent or butternut both work well; butternut is a touch sweeter and has firmer skin.
- Mushrooms — Button or portobello, sliced thickly.
- Worcestershire sauce — Adds depth and acidity to balance pumpkin sweetness. Vegetarian/vegan versions are widely available. Substitute: balsamic vinegar.
How to make it
Preheat oven to 200°C/400°F fan-forced.
- Step 1. Cut pumpkin into roughly 3 cm (1 in) cubes. Toss with a little olive oil, salt and pepper. Spread on a lined tray and roast for 30 minutes. Tip: leave the skin on—it softens during roasting and adds fibre.
- Step 2. While the pumpkin roasts, heat olive oil in a heavy-based deep pan. Add diced onion and carrot and cook on medium-low until soft, about 8 minutes.
- Step 3. Add minced garlic and sliced mushrooms. Increase heat to high and sauté 2–4 minutes until mushrooms are softened. Season with salt and pepper.
- Step 4. Stir in canned tomatoes, vegetable stock, dried thyme and Worcestershire sauce (or balsamic). Bring to a boil, then reduce to low and simmer—uncovered—for 10 minutes. Taste and adjust seasoning.
- Step 5. After the pumpkin has roasted ~25 minutes, increase oven to 220°C/430°F and roast for another 10 minutes to encourage caramelisation.
- Step 6. When pumpkin pieces are golden and soft inside, add them to the simmering sauce. Break the pumpkin up gently so it melts into the sauce, then simmer another 5 minutes. Taste and adjust seasoning.
Cook spaghetti according to packet instructions while the sauce simmers. Drain (reserve a little pasta water if you want to loosen the sauce) and toss the pasta through the vegetarian bolognese. Garnish with fresh basil if desired.
Add cheese for extra creaminess
Roasted pumpkin provides a rich, creamy texture that clings to pasta, making this a great vegan-friendly dish if you use vegan Worcestershire or balsamic. For a creamier, cheesy finish, stir in shredded cheese just before serving (vegetarian). Mozzarella gives a mild, stretchy result; a mix of parmesan, cheddar and mozzarella adds balanced flavour and richness.
Tips for roasting pumpkin
The key to great roast pumpkin is caramelisation. Space the pieces on the tray, roast at a high temperature, and don’t overcrowd—this ensures brown, flavourful edges.
Tricks for perfectly roasted pumpkin
- Cut into 1 in / 3 cm cubes to maximise surface area for browning.
- Roast on high heat—200°C/400°F fan-forced. If not browning enough, increase to 220°C/430°F.
- Don’t overcrowd the tray; leave space between pieces so they roast rather than steam.
- Lightly coat with olive oil, salt and pepper before roasting.
Roasted pumpkin brings natural sweetness and a silky texture to this bolognese. The acidity in canned tomatoes and Worcestershire sauce balances the pumpkin, while sautéed mushrooms and aromatic vegetables create multiple layers of flavour.
Love pasta? More recipes to try
- Classic spaghetti bolognese — hearty and delicious
- Chicken and broccoli pasta — creamy but not heavy
- Garlic prawn pasta — quick and tangy
- Creamy chicken and mushroom pasta — ultimate comfort food
Thank you for checking out this recipe. If you try it, leave a comment to share how it turned out. Happy cooking!
📖 Recipe
Vegetarian bolognese
Hearty vegetarian bolognese that relies on caramelised roast pumpkin to create a rich, comforting sauce. Serves 6.
Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Servings: 6 | Calories: 321 kcal
Ingredients
- 200 g mushrooms (button or portobello), thickly sliced
- 1 can tomatoes (400 ml), diced or whole
- 1 carrot, finely diced
- 1 brown onion, finely diced
- 3 cloves garlic, minced
- 1 cup vegetable stock
- 1 tsp Worcestershire sauce (or balsamic vinegar)
- ½ tsp dried thyme (or oregano)
- 2 tbsp olive oil
- Salt and pepper, to taste
Pumpkin roast
- 800 g pumpkin (kent or butternut), cut into cubes
- 1 tbsp olive oil
- Salt and pepper
To serve
- 500 g dried spaghetti (or other pasta)
- Optional: fresh basil leaves or shredded cheese
Instructions
Vegetarian bolognese
- Preheat oven to 200°C/400°F fan-forced.
- Cut pumpkin into 3 cm cubes, toss with 1 tbsp olive oil, salt and pepper, spread on a lined tray and roast 30 minutes.
- In a large deep pan, heat 2 tbsp olive oil and cook onion and carrot on medium-low until soft, about 8 minutes.
- Add mushrooms and garlic, sauté on high 2–4 minutes until softened. Season.
- Stir in tomatoes, vegetable stock, thyme and Worcestershire. Bring to a boil, then simmer uncovered on low for 10 minutes.
- After ~25 minutes of roasting, raise oven to 220°C/430°F and roast pumpkin another 10 minutes to caramelise.
- Add roasted pumpkin to the sauce, break up so it melts into the mixture, and simmer 5 more minutes. Adjust seasoning.
To serve
- Cook spaghetti according to packet instructions with salted water.
- Toss pasta with the bolognese, garnish with basil or shredded cheese if desired, and serve hot.
Notes
About Worcestershire: it adds depth and acidity; vegetarian versions are available. Substitute with balsamic vinegar if needed.
Roasting tip: leave space between pumpkin pieces on the tray to allow browning and caramelisation for best flavour.
Cheese: stir shredded cheese through the pasta just before serving for extra creaminess; mozzarella or a parmesan/cheddar/mozzarella mix work well.
Leftovers: keep in an airtight container in the fridge for up to 7 days—great for meal prep.
Nutrition (per serving)
Calories: 321 kcal | Carbohydrates: 54.5 g | Protein: 9.7 g | Fat: 7.3 g | Fiber: 3.7 g