Ingredients – 4 Persons


  • 300g vegan tagliatelle or Pure Pasta
  • 1 tbsp olive oil
  • 1 onion, peeled and chopped
  • 2 carrots, peeled and finely chopped
  • 2 sticks of celery, sliced
  • 300g tin cut green beans in water, drained and chopped
  • 400g tin chopped tomatoes
  • 2 tbsp tomato puree
  • 125g mushrooms, chopped
  • ¼–½ tsp cayenne pepper
  • Salt and pepper
  • 10g fresh parsley, chopped

A healthy, delicious vegetarian version of the classic favourite, pasta Bolognese. Serves 4.

Recipe provided by Dr Michelle Braude, founder of The Food Effect.
The Food Effect Diet: Vegan: Eat More, Weigh Less, Look & Feel Better is available here.

Our vegan pasta is 100% plant-based and is available direct for next day delivery. Click here to purchase!

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  1. 1. Bring a large pot of water to the boil. Add a generous pinch of salt and stir. Add the pasta and cook according to the packet instructions.
  2. 2. In the meantime, heat the olive oil in a saucepan. Add the chopped onion and fry over a low heat for 3–5 minutes, until softened and translucent but not browned. Add the carrots, celery and green beans.
  3. 3. Stir in the chopped tomatoes, tomato puree, mushrooms and cayenne pepper. Add a generous pinch of salt and pepper to taste. Allow to simmer for 10 minutes. Stir through the fresh parsley.
  4. 4. Drain the pasta when cooked, and divide between serving plates. Top each serving with a quarter of the bolognese sauce. Top with some freshly ground black pepper. Serve hot.