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  • Writer's pictureThe Nourishing Kitchen


Updated: Aug 13, 2020

Bolognese was probably my favourite home cooked meal as a child so creating a plant-based version made my belly smile through each mouthful. I hope you enjoy it as much as me.

Prep Time: 5 minutes Cook Time: 20 minutes Serves: 4


for bolognese

· 300g closed cup mushrooms

· onion

· garlic clove

· 2 stalks of celery

· 1 tbsp capers

for bolognese sauce

· 2 sprigs of basil

· 1 tbsp tomato puree

· 400g tinned tomatoes

· vegetable stock cube

other ingredients

· 300g brown rice spaghetti (I use Doves Farm)

· salt

· black pepper

· 1 tbsp olive oil


1. Finely chop mushrooms, celery, onion and garlic. Place a medium size pan on a low-medium heat and add the olive oil, onion and garlic for a couple of minutes before adding the mushrooms and celery. Leave for a further 5 minutes, until mushrooms are cooked

2. Carefully drain any excess liquid from the pan before returning to the heat and adding the tinned tomatoes, capers, black pepper, stock cube, basil and tomato puree

3. Put the lid on the pan and reduce the heat, leave to simmer

4. Add boiling water and a pinch of salt to a saucepan. Cook the spaghetti according packet instructions

5. Drain the spaghetti once cooked and plate. Top with the mushroom bolognese and extra salt, black pepper and fresh basil if you wish

Enjoy, xx



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