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Plant Based Spaghetti Bolognese

Plant Based Spaghetti Bolognese

with Crunchy Garlic Rosemary Crumb

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We love good Plant Based Bolognese & Rosemary Crumb and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:SoyaSulphitesCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


2 clove

Garlic Clove

½ bunch(es)


1 punnet(s)

Sliced Mushrooms

1 pack(s)

Vivera Plant Mince


1 sachet

Red Wine Stock Paste


1 pack(s)

Finely Chopped Tomatoes with Basil

200 pack(s)


(ContainsCereals containing Gluten)

10 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

Not included in your delivery

150 milliliter(s)

Water for the Ragu

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2870 kJ
Energy (kcal)686 kcal
Fat3.0 g
of which saturates1.0 g
Carbohydrate116 g
of which sugars28.0 g
Protein42 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Halve, peel and chop the onion into small pieces. Trim the carrot, then quarter lengthways (no need to peel), then chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Pick the rosemary leaves from their stalks and finely chop (discard the stalks).


Heat a drizzle of oil in a large saucepan on medium-high heat. When hot, add the chopped onion and carrot, cook stirring frequently until starting to soften, 3-4 mins. Add the sliced mushroom and cook until starting to brown, 3-4 mins. Once everything has cooked down, add half of the garlic and cook for a further 1 minute.


Once the garlic has cooked, add the Vivera mince, red wine stock pot, finely chopped tomatoes and water (see ingredients for amount). Season with salt and pepper, stir well to combine and simmer without a lid until thickened, 15-20 mins. Add a splash of water if it's a bit thick.


Meanwhile, bring a saucepan of water to the boil with 0.5 tsp salt. When boiling, add the spaghetti (see ingredients for amount). Cook until tender, 12 mins, then drain in a colander pop back in the pan, drizzle with oil and stir through to stop it sticking together.


Whilst everything cooks, heat a drizzle of oil in a small frying pan on a medium-high heat. When hot, add the rosemary and the remaining garlic. Season with salt and pepper. Cook stirring frequently for one minute. Add the panko breadcrumbs and cook stirring frequently until golden brown, 2-3 mins.


Once everything is cooked, add the spaghetti to the bolognese and stir to combine. Reheat if necessary.Share the spaghetti bolognese between your bowls and sprinkle the crumb on top. Enjoy!