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Flora Recipes

Veggie Spaghetti Bolognaise


  1. Heat 1 tbsp of Flora in a large deep saucepan, onion along with a big pinch of salt. Fry until softened, around 6 mins, then add the garlic and fry for a min longer. Add the tomato puree and coat the mixture, then add the wine. Reduce by half, then add the vegetable stock, chopped tomatoes and soy sauce. Bring to the boil, then reduce to a simmer for 20 more mins, until the sauce is thick and bubbly.
  2. Meanwhile, heat the remaining tbsp of flora in a large frying over a high heat and fry the mushrooms, until golden and softened, stir in the chopped walnuts and set aside.
  3. Bring a large pan of salted water to the boil, add the spaghetti and cook for 2 mins less than packet instructions.
  4. Whilst the pasta is cooking, tip the sauce into the mushroom and walnut mix and stir to combine. Put the frying pan back on the heat, then use tongs to slosh the pasta from the water to the sauce, toss with the tongs, adding a splash of the pasta water as you do. Twirl into bowls and top with the basil and parmesan.


  • 2 tbsp Flora Original
  • 300g mushrooms, we use a mixture of different types, sliced
  • 1 onion, diced
  • 2 cloves garlic, grated
  • 1 tbsp tomato puree
  • 400g chopped tomatoes
  • 1 tbsp soy sauce
  • 300ml vegetable stock
  • 150ml red wine
  • 75g walnuts, roasted and roughly chopped
  • 300g spaghetti
  • Basil and parmesan, to serve

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