So, you’re craving spaghetti Bolognese but also want to feel smugly plant-based while binge-watching drama with oat milk lattes? Girl, this one’s for you. We’ve ditched the moo, kept the umami, and tossed it into your slow cooker because multitasking is a lifestyle now. While your rich, tomatoey Bolognese simmers like a red wine gossip session, your creamy coffee panna cotta chills in the fridge looking like a Pinterest goddess. It’s lazy, it’s luscious, and it screams, “I cooked,” when we all know you mostly assembled. Alexa, play Boss Energy.
Slow Cooker Spaghetti Bolognese with Coffee Panna Cotta
This rich, vegan slow cooker Bolognese simmers to perfection while you conquer your day. Bonus: a chic, dairy-free coffee panna cotta for dessert.
Ingredients
Vegan Bolognese:
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 carrot grated
- 1 celery stalk finely chopped
- 1 cup mushrooms finely diced
- 1/2 cup red lentils
- 1 can crushed tomatoes 14 oz
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp oregano
- 1/2 tsp chili flakes optional, but spicy queens rise up
- Salt and black pepper to taste
- 1/2 cup vegetable broth
- 1/2 box spaghetti 8 oz, cooked separately
Coffee Panna Cotta:
- 1 1/2 cups almond milk
- 1/2 cup brewed espresso or strong coffee
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tsp agar-agar powder
- Optional: grated dark chocolate or dairy-free whipped topping
Instructions
For the Bolognese:
- Sauté onion and garlic in olive oil until golden and fragrant.
- Add carrot, celery, and mushrooms. Cook for 5 minutes, stirring sassily.
- Toss in lentils, crushed tomatoes, tomato paste, herbs, and broth.
- Season with salt, pepper, and chili flakes. Stir it like you mean it.
- Transfer mixture to the slow cooker. Set on low for 6 hours.
- Boil pasta before serving. Spoon sauce over like a goddess of garnish.
For the Panna Cotta:
- In a saucepan, whisk almond milk, espresso, syrup, and vanilla.
- Add agar-agar and bring to a boil. Let it simmer 2 minutes.
- Pour into ramekins and chill for 2 hours minimum.
- Garnish with shaved chocolate or whipped topping if you feel extra.
Notes
Nutritional Values (Per Serving)
- Calories: 385
- Total Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 59g
- Fiber: 10g
- Protein: 12g
Vitamins and Minerals (Per Serving)
- Iron: 22%
- Calcium: 18%
- Vitamin A: 24%
- Folate: 26%
- Magnesium: 15%
Any Additional Notes/Tips to Enhance the Flavor for the Recipe
- A splash of balsamic vinegar in the Bolognese = instant depth.
- Add chopped olives or sundried tomatoes if you’re feeling luxurious.
- Don’t skip the agar—this isn’t a jiggly pudding experiment.
- Brew good coffee for the panna cotta. Bad coffee = dessert sabotage.
- Garnish everything. Not because you have to—because you deserve it.
