Bolognese (1)

Sunflower Bolognese Sauce & Pasta

Prep Time: 20 Minutes | Serves Four

Here’s our quick and easy plant-based twist on the classic childhood favorite, Spaghetti Bolognese. Our sunflower hache provides an incredibly familiar texture that meat eaters, flexitarians and vegans alike can enjoy! 


  • Pasta of Choice
  • Mediterranean Herbs
  • 500 ml of Pasturized Tomatoes
  • 1 Box Sunflower Hache
  • 1 Tbsp Tomato Paste
  • Pepper
  • Salt
  • 1 Red Onion
  • 1 Garlic Clove, Minced
  • 1 Carrot
  • 1 Tomato
  • 1 Teaspoon Vegetable Broth
  • 1 Teaspoon Agave Syrup


  1. In a pot on medium-high heat, add the oil, onions, and shallots. Sauté for 5-7 minutes, add the garlic, and sauté for an additional 2 minutes. Add the mushrooms and turn to high heat.
  2. Deglaze the pan with the sherry vinegar and give a good stir for a minute or so. Add the vegetable broth, thyme, parsley, salt and pepper to the stew. Bring to a boil and reduce heat to simmer.
  3. Cook for 10 minutes to allow flavors to meld together.
  4. Serve with choice of noodles, potatoes, or quinoa.

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