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Plant-based spaghetti bolognaise

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Your next meat-free Monday is sorted with this easy spaghetti bolognaise recipe. Loaded with veggies and delicious flavour, it’s an easy plant-based twist on a family favourite.

  • Serves6
  • Cook time25 minutes
  • Prep time10 minutes
Plant-based spaghetti bolognaise


  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 large celery stick, finely chopped
  • 1 carrot, finely chopped
  • 2 garlic cloves, crushed
  • 500g pkt v2mince®
  • 2 tbs tomato paste
  • 400g can diced tomatoes
  • 1 cup (250ml) vegetable stock
  • 2 tsp dried Italian herbs
  • 500g spaghetti
  • Finely grated parmesan, to serve (optional)
  • Oregano leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large deep frying pan over medium-low heat. Cook the onion, celery and carrot, stirring occasionally, for 10 mins or until tender. Add the garlic and cook, stirring, for 1 min or until aromatic.
  2. Step 2

    Increase heat to medium. Add the v2mince® and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned and heated through. Stir in the tomato paste. Add the tomato, stock and herbs and stir to combine. Bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, for 5 mins or until the mixture thickens slightly.
  3. Step 3

    Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.
  4. Step 4

    Add pasta to the pan and toss to combine. Divide pasta mixture among serving bowls. Sprinkle with parmesan, if using, and oregano to serve.