Plant Based Vegetable Bolognese


  • 30 min
  • Serves 4
  • Easy


1 tablespoon olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

1⁄2 cup (90g)  Plant-Based Bolognese Mince Mix

1 1⁄2 cups vegetable stock

1 cup boiling water

200g mushrooms, finely sliced

250g butternut pumpkin, peeled & grated

375g penne pasta

Basil leaves, to serve



Heat the oil in a large frying pan over medium high heat. Add the onion and cook, stirring, for 3-5 mins or until onion softens. Add the garlic and cook for 30 seconds more.


Stir in the Bolognese vegan mince mix, stock, water, mushrooms and buttercup squash. Cook, stirring occasionally, for 15 mins or until the vegetables soften and the sauce thickens.


Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions. Drain. Add the pasta to the sauce in the pan and stir to combine. Sprinkle with basil to serve