RECIPE: Vegetable Bolognese

vegetarian bolognese

May 13-19 marks National Vegetarian Week so we’re celebrating with one of our favourite dinner recipes – Vegetable Bolognese. With more than five veggies per serve, it’s a great way to pack in your five-a-day in a delicious way.

It’s a real crowd pleaser – just make sure you make enough for leftovers!

Serves 6


  • – 6 tablespoons olive oil
  • – 2 large onions, peeled and finely chopped
  • – 4 large garlic cloves, peeled and crushed
  • – 2 aubergines, finely diced
  • – 225g /½ lb mushrooms, cleaned and coarsely chopped
  • – 3 carrots, peeled and finely diced
  • – 5 celery sticks, finely diced
  • – 450g / 1 lb courgettes, finely diced
  • – 1 × 400g / 1 lb tin chopped tomatoes or passata
  • – 1 tablespoon tomato purée
  • – handful of chopped flat-leaf parsley
  • – 1 dessertspoon powdered vegetable stock
  • – Salt and freshly ground pepper
  • – 500g dried pasta



  1. Pour the oil into a large pan, set over a high heat. Add the onion and fry until well browned.
  2. Add the garlic and cook until it is translucent but do not allow to brown.
  3. Add the aubergine and cook until lightly browned.
  4. Add the mushrooms and continue to cook until they are browned too.
  5. Add the carrots, celery and courgettes and mix in with the other vegetables.
  6. Finally add the chopped tomatoes, tomato purée, parsley and powdered stock to the pan and mix together well.
  7. Bring the mixture up to the boil and then simmer for about 30 minutes.
  8. Cook pasta according to packet.
  9. Once sauce is thick and fragrant, toss with pasta. Serve immediately.

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