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Vegan Bolognese Pasta

This Vegan Bolognese is yummy – rich, bold and savory, it’s an Italian classic we all love. The filling combines plant-based ground and cherry tomatoes for meaty mince that is hearty and satisfying!

Vegan Bolognese Pasta
Vegan Bolognese Pasta
Vegan Bolognese Pasta
Vegan Bolognese Pasta

Vegan Bolognese Pasta

Emily Kate Johnston
A silky sauce base married with pasta water that is ready in 12-mins.
Cook Time 12 mins
Total Time 12 mins
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 2
Calories 218 kcal


  • Cooking Pan


  • 200 g pasta ⠀
  • 1 packet @beyondmeat plant-based ground⠀
  • 6 cloves garlic minced ⠀
  • 1 cup cherry tomatoes finely chopped
  • 2 tbsp vegan unsalted butter ⠀
  • 3/4 cup canned tomato purée ⠀
  • 30 g vegan parmesan I used @violife_foods
  • kosher salt
  • ground pepper⠀
  • red pepper crushed
  • olive oil ⠀
  • sprigs fresh basil


  • First, cook pasta in heavily salted boiling water as per packet instructions.
  • Meanwhile, add 1 tsp of olive oil in large pan over medium heat.
  • Now add beyond beef and cook until soft about 3 minutes.
  • Next, push beyond beef to one side and add garlic to center of pan and cook until fragrant.
  • Then add the cherry tomatoes, butter and tomato purée then grate parmesan over sauce and cook until melted through. Turn heat up slightly and simmer for 2 minutes.
  • Now, adjust salt, pepper and crushed red pepper to taste.
  • Once two minutes from cooked, add in pasta using a spider.
  • Add 1 cup pasta water and cook for 2 minutes on high until sauce thickens.
  • Finally, Serve immediately top with fresh basil and... Enjoy 😉 ⠀
Keyword basil, canned tomato purée, garlic cloves, kosher salt, olive oil, Pasta, red pepper flakes, sliced cherry tomatoes, vegan parmesan, vegan unsalted butter

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