Spaghetti Bolognaise

Recipe by Semisi Vea SikeiCourse: MainsCuisine: Italian, EuropeanDifficulty: Easy


Prep time


Cooking time




  • Can of lentils, drained, OR 250g dried lentils, rinsed and part cooked (for 10 minutes)

  • Tbsp olive oil and 4 cloves of garlic

  • 1 red onion

  • 200 g mushrooms, sliced

  • 1 tsp oregano and 1 tsp thyme

  • 1 tube tomato paste

  • 3 cups vege stock

  • 1/4 cup crushed walnuts

  • 1 can diced tomatoes

  • 1 Tbsp balsamic vinegar

  • half a pkt of spaghetti noodles

  • Vegan cheese ~ grated for topping


  • Start by warming up your pan with olive oil. Put a small pot of water on and bring to boil.
  • Dice your onion and add to the pan to sizzle. Slice up your mushrooms and add to your pan. If things stick just add a few tbsp of water to loosen. Once soft add the diced garlic, herbs and salt and pepper. Stir in the tomato paste then the stock.
  • Meanwhile when your pot of water is boiling add the half of pkt of spaghetti noodles in and add a teaspoon of olive oil in so that the spaghetti doesn’t stick.
  • Add the cooked lentils (or tinned, drained) and crushed walnuts (optional). Stir and let everything come to the boil, then take down to a simmer.
  • Add the tinned tomatoes and stir in. Finish with adding the balsamic vinegar (or tsp sugar) and stir together.
  • Plate up & grate your vegan cheese on top.

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