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vegan bolognese
5min read

Make our Rigatoni Bolognese

by Flo Cornish

5min read

This rich and wonderful rigatoni bolognese will have you coming back for bowl after bowl.  Try making it at home.

Prep Time


Cook Time



4 servings


for the ragu:

  • 1 tbsp olive oil
  • 1 white onion, diced
  • ½ cup celery, finely diced
  • ½ cup carrots, finely diced
  • 1 tsp garlic puree
  • 1 tbsp applesauce
  • 1 tbsp tomato puree
  • 1 tbsp sundried tomatoes, chopped
  • ⅓ cup red wine
  • 1 cup passata
  • 1 tin plum tomatoes
  • 1 cup water
  • 1 cup button mushrooms, finely chopped
  • 1 tsp italian herbs + ½ tsp salt
  • ½ cup chopped walnuts
  • 1 cup cooked lentils

for the almond parm:

  • ½ cup flaked almonds
  • ½ tsp garlic puree
  • ½ tbsp lemon juice
  • 1 tbsp nutritional yeast
  • ¼ tsp sea salt

to serve:

  • 350g Rigatoni



Add oil to pre-heated pan. Toss in white onion and cook for 2-3 minutes, until transluscent. Add celery, carrots and cook down for 5 minutes. Add garlic puree, apple sauce, tomato puree and sundried tomatoes and stir to combine.


Add red wine and cook down, for 1-2 minutes. Then add the passata, plum tomatoes, water, chopped mushrooms, salt and italian herbs and let simmer for 20-25 minutes. Stir in walnuts and cooked lentils. 


to make the almond parm:

Toss flaked almonds, garlic puree, lemon juice, nutritional yeast and salt into a blender. Pulse for 30 seconds, until you reach a crumb texture.


Boil 350g rigatoni. Once cooked, combine with ragu and serve. Top with almond parm.


By Flo Cornish
Flo Cornish

Flo is our tea-obsessed (Yorkshire, to be precise) Development Chef. You’ll find her dreaming up tasty menu additions, working her way through a serving (or three) of our Tempeh Rendang Curry, or daydreaming about a holiday. Or baking – she’s a trained pastry chef… no wonder she’s so popular...

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