A New Take On The Traditional Bolognese The Whole Family Will Enjoy

Everybody love pasta! In particular bolognese, however, the traditional bolognese sauce isn't the healthiest. So here is my plant-based take on a family favourite.

If you try this, be sure to let me know! Leave a comment, rate it, and don't forget to tag a photo #WMFGBuiltByPlants on Instagram! I'd love to see how yours turns out. Cheers friends!

Veggie Packed Fettuccine Bolognese


  • 500g fettuccine (alternatively use zucchini noodles)

  • 1 large onion, diced

  • 3 tsp garlic, minced

  • 800g diced tomatoes

  • 1/4 cup tamari (alternatively soy sauce or coconut aminos)

  • 2 tbsp balsamic vinegar

  • 2 tbsp maple syrup

  • 2 tbsp tomato paste

  • 2 large carrots, diced

  • 2 zucchinis, diced

  • 2 tbsp dried mixed herbs

  • 800g brown lentils, cooked

  • 1/2 cup corn

  • 1 cup cherry tomatoes, quartered

  • 2 large handfuls of spinach

  • Fresh basil to garnish

  • Parmesan cheese to garnish


  • In a pot, cook pasta until al dente

  • Meanwhile, heat a non-stick pan over medium-high heat, then add two tablespoons of water, the onion and garlic.

  • Fry for 3-5 minutes or until onion is soft. Then add diced tomatoes, tamari, balsamic vinegar, maple syrup, tomato paste, carrots, zucchini and mixed herbs.

  • Let it simmer over medium heat for 15 minutes, stirring occasionally. Then add the lentils, corn, cherry tomatoes and spinach and cook for another 5 minutes.

  • Transfer pasta and bolognese sauce to a serving bowl and top with fresh basil and parmesan cheese.


Serve approx, 6 people.

To make the parmesan cheese put 3/4 cup raw cashews, 3 tbsp nutritional yeast and 1/4 tsp garlic powder into a food processor and mix/pulse until a fine meal is achieved.

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What you should do now

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