Recipe – Vegan Spaghetti Bolognase

Vegan Spaghetti Bolognese (Serves 2)


  • 1 Clove of fresh garlic
  • ¼ of fresh chilli
  • Small onion (diced)
  • 100 grammes of leek
  • One pepper
  • A tin of peeled tomatoes
  • ½ can of kidney beans
  • 2 tablespoons of rapeseed oil
  • 2 servings of vegan spaghetti pasta
  • Vegan cheese
  • Black olives
  • Handful of pistachios
  • Few leaves of fresh basil
  • Pinch of salt
  • Pinch of black pepper
  • 1 teaspoon of dried oregano
  • 2 baby tomatoes


Boil water for the pasta. Add some salt and a tablespoon of rapeseed oil. Prepare pasta as per the instruction on the packet. Add one tablespoon of rapeseed oil to a large pan on a medium heat. Chop the fresh garlic and chilli and fry for one minute.

Dice the onion and add to garlic/chilli mixture, fry on medium heat. While that is cooking, chop the leak and pepper and add them in. Fry till they are golden. Blend the peeled tomatoes. Add to the pan and toss everything around. Season with salt, pepper and dried oregano. Stir everything and let it simmer for 10-15 minutes on medium heat.

Add the half can of kidney beans, and stir for another 5 minutes. Grate the cheese (if not grated). Finely chop pistachios, olives and basil. Lay pasta on a plate add your homemade spaghetti sauce on top. Sprinkle with vegan cheese, olives, pistachios and fresh basil on top. Chop a baby tomato, place on top of the pasta and decorate with fresh basil leaves.

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