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Slow Cooker Spaghetti Bolognese with Coffee Panna Cotta

moka coffee pot
This rich, vegan slow cooker Bolognese simmers to perfection while you conquer your day. Bonus: a chic, dairy-free coffee panna cotta for dessert.
Print Recipe
Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings 4 servings
Calories 385 kcal

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.