Vegan Pasta Bolognese

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!

Use coupon code RECIPE10 for 10% off at the checkout.

The Method

  • 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.
  • 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.
  • 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.
  • 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.


  • 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

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