RECIPE
13 INGREDIENTS4 STEPS15MIN

Vegan Spaghetti Bolognese

4.6
8 Ratings
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The Pure Life
Hi, I'm Sisley. I share easy, plant-based recipes for the whole family and my favourite holistic lifestyle tips.
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This dish works fantastic as leftovers and the sauce is also freezer friendly, which is great for a quick pasta dinner when you don’t have much time to whip up something fresh.

15MIN

Total Cooking Time

13

Ingredients
The Pure Life
Hi, I'm Sisley. I share easy, plant-based recipes for the whole family and my favourite holistic lifestyle tips.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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2 servings
Gluten-Free Pasta
1/2 cup
Raw Unsalted Walnuts
2 Tbsp
Sun-Dried Tomatoes in Olive Oil
1/4 cup
Carrots , chopped
1/4 cup
White Mushrooms , sliced
1/4 cup
(optional)
1 pinch
1 pinch
Cayenne Pepper
1 pinch
1/2 cup
Tomato Sauce
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Directions

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Step 1
Cook the Gluten-Free Pasta (2 servings) according to package instructions.
Step 2
While the pasta is cooking, add Raw Unsalted Walnuts (1/2 cup) , Carrots (1/4 cup) , White Mushrooms (1/4 cup) , Red Bell Peppers (1/4 cup) , Ground Turmeric (1 pinch) , Paprika (1 pinch) , Cayenne Pepper (1 pinch) , Salt (1 pinch) , Sun-Dried Tomatoes in Olive Oil (2 Tbsp) , 2 tablespoons of the oil from the sundried tomato jar, and Ground Black Pepper (to taste) to a food processor. Pulse the mixture until it forms a crumbly mix.
Step 3
Once everything is nicely pulsed and combined, add the mix to a wok or frying pan on medium heat with Olive Oil (1 Tbsp) . Add the Tomato Sauce (1/2 cup) and lightly cook until heated.
Step 4
Serve warm over the cooked pasta and top with ground pepper. Enjoy!

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