Recipe makes: 4 portions / Prep time: 10 minutes / Cook time: 40 minutes

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Serving Suggestion

  • To add extra calories if required add Follow Your Heart Gourmet Vegan Cheddar Shreds or butter to the Bolognese.

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Bolognese Sauce

  • 30g Olive Oil
  • 170g Onion, finely chopped(Phe 43mg)
  • 350g Mushrooms, sliced (Phe 42mg)
  • 230g Carrot, diced (Phe 7mg)
  • 40g Eggplant, diced (Phe 18mg)
  • 40g Red Pepper, seeded, diced (Phe 16mg)
  • 80g Large Tomato, chopped (Phe 21mg)
  • 5g Garlic Clove, crushed (Phe 8mg)
  • 10g Basil, fresh, chopped (Phe 13mg)
  • 2g Oregano, ground (Phe 8mg)
  • 75ml Imagine Foods Ready-to-Serve Vegetable Stock (Phe 17mg)
  • 60g Tomato Purée (Phe 21mg)
  • 200g Canned Tomatoes, chopped (Phe 100mg)

Zucchini Linguine

  • 160g Zucchini (Phe 64mg)
  • 75ml Water, boiling
  • 15g Olive Oil
  • 10g Butter (Phe 4mg)
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Bolognese Sauce

  1. Heat olive oil in large pan and add chopped onion,mushrooms, carrot, eggplant, peppers and choppedtomato.
  2. Add crushed garlic, oregano and basil into pan and cook for 5 minutes.
  3. Add vegetable stock and cook for a further 10 minutes.
  4. Add in tomato purée and canned tomatoes and simmerfor 25 minutes.

Zucchini Linguine

  1. Use a spiralizer to create long twirls ofpasta-like strips from zucchini.
  2. Heat olive oil in a frying pan and addzucchini Linguine. Fry for 1 minute.
  3. Add boiling water and cook for a further3 to 4 minutes until water has been absorbed.
  4. Stir through butter, and chop into bite-sized strips.
  5. Serve with bolognese sauce.


Always check the protein content on labels as ingredients can change.

Nutritional figures provided by www.howmuchphe.org accessed April 2016.