Spaghetti Bolognese

Spaghetti Bolognese

Spaghetti bolognese is one of the easiest and most satisfying dinners we eat! This vegan version has all of the taste and protein, but less fat. Give it a try.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Keyword: bolognese, italian, pasta, sauce, spaghetti
Servings: 4 people


  • 200 g wholewheat or buckwheat (GF) pasta
  • 150 g cannellini or kidney beans
  • 80 g chopped onion
  • 80 g sweetcorn
  • 1 400g tin green lentils
  • 80 g chopped mushrooms
  • 400 g tinned chopped tomatoes (drained)
  • 400 g passata
  • 1 tsp garlic puree
  • 1 tsp chilli powder
  • 1 shake salt and pepper


  • Start the spaghetti cooking in water for around 20 minutes (check your packaging for exact timings).
  • Whilst the spaghetti is cooking, saute the mushrooms and onion in a little of the chopped tomato juice, until browned and dry.
  • Add the lentils, beans, sweetcorn, chopped tomatoes, passata, garlic puree and chilli powder, and mix thoroughly. Simmer for 10 minutes.
  • Drain your cooked spaghetti and add to your bolognese, stir together.
  • Serve and sprinkle salt and pepper on top. Enjoy!