Spaghetti Bolognese Plant-based Recipe
                     Spaghetti 
Bolognese Plant-
based Recipe 
www.wholesomebellies.com.au
 PREP TIME: 5 minutes
 COOK TIME: 30 minutes
Ingredients
• 1 cup walnuts
•1 chopped button mushrooms
•1 onion (medium size)
•4 cloves garlic
•3 tbsp olive Oil
•1/2 cup white or red wine
•1 tsp walt
•1 tsp italian herbs
•1 cup cooked French lentils/Puy lentils
•3 1/2 cups tomato passata (or one bottle)
Method :
• Place walnuts in blender and blitz until they form a crumb.  About six
• seconds on high speed should be enough.
•  Chop mushrooms in half and then blend slowly to form a mince-like 
texture. Be careful not to over blend and turn it into a paste.  Blend 
together for 6 – 10 seconds.  Set aside.
• Dice onion and garlic finely.
• Sauté onion and garlic in a saucepan with olive oil until translucent.
• Add the mushroom and walnut mince to the onion and garlic. Stir trough 
and cook until the mushrooms start to soften (probably 2 – 4 minutes) 
depending on the strength of the stove. If your mixture is quite dry you 
can add some extra olive oil (I’m a huge fan of olive oil, especially in 
Italian dishes)
•  Add wine, salt, and mixed herbs, and cook another four minutes.
• Pour in passata and cook on medium heat for approximately 20 mins.  
Then add your cooked lentils.
• Check the sauce as it cooks and stir frequently so that it doesn’t stick to 
the bottom of the saucepan.
• Cook pasta until ‘aldente’ and stir through your yummy sauce.
Recipe Notes
Equipment you Need
• Equipment you Need
•Saucepan for sauce
•Saucepan for boiling spaghetti
•Strainer
•Wooden spoon
•Blender
Thankyou
!
0146-250-969 www.wholesomebellies.com.au [email protected]
.au