Skip to content

Vegan Spaghetti Bolognese

Dinners & Mains
Keto & Low Carb
Quick & Healthy
Vegan & Plantbased
Vegan Spaghetti Bolognese
Carbs 28g
Time 40 mins
Calories 200
Serves 4 people
Veg Servings 3


  • 1 Pouch Fullgreen Riced Sweet Potato
  • 1 small red onion
  • 2 garlic cloves
  • Olive oil for cooking
  • 1 tsp of Tamari sauce
  • Handful of fresh basil leaves
  • 2 tins of chopped tomatoes
  • 2 tbsp of tomato puree
  • Sea salt and pepper to taste
  • Water
  • 200g of chestnut mushrooms
  • 1 red sweet pointed pepper
  • 1 large courgette per person


  1. 1 Finely dice the red onion and bell pepper and crush the garlic cloves.
  2. 2 In a pan, heat a tiny splash of olive oil and bring to a medium heat. Add in the onions and once they're slightly soft, toss in the red pepper and garlic cloves.
  3. 3 Dice the mushrooms to create a mince meat like texture, then saute these in the pan for a few minutes to lightly brown.
  4. 4 Cook until fragrant and the veggies have nicely softened, then pour in the chopped tomatoes and half a can of water.
  5. 5 Add in the tomato puree, Tamari sauce, basil leaves and season with salt and pepper.
  6. 6 Reduce to a simmer and allow the sauce to cooks and thicken.
  7. 7 Meanwhile, spiralize or julienne peel the courgettes and set aside.
  8. 8 Once the sauce has thickened and reduced down a little, adjust any flavours to your liking, then mix through the Riced Sweet Potato and allow to cook for 10 more minutes.
  9. 9 Serve the veggie pasta topped with a generous helping of the sauce and some fresh basil leaves.


There are no comments on this post. Be the first!

Rate this Recipe

Please note, comments need to be approved before they are published.

Shopping cart

Your cart is currently empty.